Serves 4-6

Prep time: 30 minutes

The creaminess in this mushroom soup comes from coconut milk, but feel free to substitute heavy cream if you would rather have dairy.

Use whatever mushrooms you like or have on hand, and make sure to cook them low and slow until they are nice and browned — that’s where all of the flavor comes from.

You can turn this soup into a full meal by simply adding some cooked, shredded chicken to it. That way, you’re getting lots of good fat and lean protein to fill you up. A simple green salad can add a dose of rich nutrients.

Tip: You should just brush the dirt off of your mushrooms with a paper towel instead of rinsing. The mushrooms will retain the water, causing them to not brown and develop flavor.

Ingredients

1 tablespoon tapioca starch

2 tablespoons olive oil

1 tablespoon grass-fed butter or ghee

1 onion, diced

2 cloves garlic, minced

3 cups sliced mushrooms, any variety

1 teaspoon dried thyme

2 cups chicken broth

1 tablespoon lemon juice

3/4 cup full-fat coconut milk

Fresh chopped parsley and thyme, for serving

Sea salt and fresh ground pepper, to taste

Instructions

• 1 tablespoon tapioca starch 2 tablespoons olive oil 1 tablespoon grass-fed butter or ghee 1 onion, diced 2 cloves garlic, minced 3 cups sliced mushrooms, any variety 1 teaspoon dried thyme 2 cups chicken broth 1 tablespoon lemon juice 3/4 cup full-fat coconut milk Fresh chopped parsley and thyme, for serving Sea salt and fresh ground pepper, to taste

• Heat a large pot or Dutch oven over medium high heat. Add the oil and butter, followed by the mushrooms. Cook until just starting to brown and add the onions and garlic.

• Cook until mushrooms are well browned and add the thyme and broth. Bring to a boil, and let simmer for about 5 minutes.

• Add the lemon juice, followed by the coconut milk. Stir in the tapioca starch and bring to a simmer. Simmer or about 5 more minutes, until thickened.

• Serve immediately.