Ingredients:

  • 1 lb baby bella mushrooms, sliced
  • 2 tbsp olive oil
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp lemon juice

Instructions:

  1. Heat the olive oil over medium high heat in a large Dutch oven. Add the minced shallots and cook for 3-5 minutes until translucent.
  2. Stir in the minced garlic and dried thyme. Cook for another 60 seconds until fragrant and the garlic is golden.
  3. Increase heat to high and add the sliced mushrooms. Let them sear undisturbed for 3 minutes until they develop a deep brown color, then stir and cook for another 5 minutes until the moisture has evaporated.
  4. Pour in the vegetable broth, scraping the bottom of the pot to release the caramelized bits. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  5. Stir in the coconut milk and lemon juice. Use an immersion blender to blend the soup until velvety and smooth.
  6. Whisk the cornstarch and water together in a small bowl to create a slurry.
  7. Stir the slurry into the soup.
  8. Simmer for an additional 2 minutes until thickened.