CREAMY ZUCCHINI AND MUSHROOM SOUP

Creamy Zucchini and Mushroom Soup image

Number Of Ingredients 10

Previous Next

1 pound Fresh Mushrooms, chopped
1 Large Zucchini, chopped
1 Medium Onion, Chopped
2 Garlic Cloves, minced
6 Several Fresh Thyme or 1T Dried Thyme
2 Bay Leaves
3 cups Stock/Bone Broth
1 cup Coconut Milk
1 tablespoon Ghee or cooking fat of choice
2 teaspoons Sea salt and freshly ground black pepper to taste

Steps:

Melt the ghee in a large saucepan placed over a medium heat and cook the onion and garlic until softened, about 5 minutes.
Add the mushrooms, thyme, and bay leaves, and cook for another 5 minutes.
Then add the zucchini and cook until the vegetables release their juices (about 10-15 minutes).
Add the stock to the saucepan and bring to a boil; then reduce the heat and simmer for 5 minutes.
Remove the thyme sprigs (if you used them) and bay leaves from the soup.
Add the coconut milk and let the soup simmer for another 5 minutes, stirring frequently.
Puree the soup with an immersion blender (or in batches with a regular blender) until smooth.
Serve warm.