Coconut Milk Mushroom Soup with Caramelized Onions

Science, history, and our taste buds all tell us that mushrooms are delicious and amazingly healthy! This Coconut Milk Mushroom Soup with Caramelized Onions is the proof. This delicious soup is easy to make, super nutritious, and packed with all the goodness of mushrooms.

It is believed that mushrooms were first cultivated in China and Japan in 600 CE. Since that time people have been enjoying the approximately 14,000 (yes, that’s right) species of mushrooms that exist around the world. Each variety packs it’s own nutritional punch, but generally speaking mushrooms promote lower cholesterol, are good for your brain and gut health, a great source of vitamin D, and support your immune system – just to name a few. And they taste fabulous either when eaten raw or cooked. What more could you ask for?

If you haven’t been eating your share of mushrooms, start. And start with this soup. This is one fabulous healthy indulgence!

Yield: 4 Servings

Total Time: 15 Minutes

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ingredients

3 tablespoons coconut oil
1 ½ pounds mushroom, trimmed
1 clove garlic, minced
4 red onions, chopped
4 cups vegetable stock
2 cups of coconut milk
1 tablespoon fresh thyme
1/8 teaspoon sea salt
Thyme sprigs
1/8 teaspoon pepper
Spring onion, chopped

Directions

Heat half of the coconut oil and sauté in mushrooms for about 5 minutes or until tender; set aside.

In a soup pot, sauté red onion in the remaining coconut oil for about 10 minutes or until caramelized.

Transfer half of the caramelized red onions to a plate and set aside; stir in vegetable stock and cook for a few minutes. transfer to a blender and add in half of mushroom; blend until smooth; add coconut milk, garlic, and thyme and continue blending until very smooth and creamy.

Return the soup to the pot and season with salt, thyme sprigs, and pepper.

To serve, top with the remaining caramelized onions, mushroom, and spring onions and enjoy!