Coconut Cream Mushroom Soup In Da' Crock Pot

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 cup boiling water
• 1 1/2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme leaves or 2 sprigs fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black peppercorns (cracked)
• 1 bay leaf
• 4 cups vegetable broth or 4 cups beef broth
• 1 cup coconut milk (homemade -see my recipe)
• 4 tablespoons virgin coconut oil

Recipe

• 1 in a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
• 2 drain through a fine sieve, reserving liquid.
• 3 pat mushrooms dry with paper towel and chop finely and set aside for step #8.
• 4 in a skillet heat 1 tbsp virgin coconut oil over medium heat.
• 5 add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
• 6 in same pan, melt remaining 3 tablespoons virgin coconut oil.
• 7 add onions and cook, stirring until softened.
• 8 add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
• 9 add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
• 10 cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• 11 discard bay leaf.