This mushroom soup is dairy-free and packed with flavour, nutrients, and protein thanks to the addition of bison bone broth. For a vegetarian version, swap out the bison bone broth for our vegetable broth instead!
Category
Soups
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Author:
Crystal
This mushroom soup is dairy-free and packed with flavour, nutrients, and protein thanks to the addition of bison bone broth. For a vegetarian version, swap out the bison bone broth for our vegetable broth instead!
Ingredients
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6 cups The Brothery Bison Bone Broth
(or substitute with 6 cups The Brothery Vegetable Broth for a vegetarian version)
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2 medium red onions, diced
-
2 400ml cans coconut milk
-
6 cloves garlic, minced
-
100g Shiitake mushrooms
-
230g Cremini mushrooms
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150g Portobello mushrooms
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400g white mushrooms
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2/3 cup flour
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2 tsp dried thyme
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1/2 tsp sea salt
-
Ground pepper to taste
-
2 Tbsp olive oil
Directions
Dice onion, mince garlic, and slice/chop mushrooms into chunky bite-size pieces.
In a large soup pot, heat olive oil over medium heat. Add onions and garlic, sauté for 5 minutes.
Add mushrooms, salt, and parsley. Stir regularly, cover pot with lid in-between stirring. Cook for 10-12 minutes until mushrooms have reduced in size.
Add flour and mix well, ensuring any clumps of flour are broken up and mixed in. Add The Brothery Bone Broth and coconut milk, stir well. Simmer for 25 minutes.
Add additional salt and pepper to taste. Serve warm.