(Dairy Free and Gluten Free)
Serves 4 (In theory).
2 tbsp cooking fat of choice, divided
1 medium onion, chopped
5 cloves garlic, minced
2lb sliced mushrooms (baby bellas), divided
1/8 tsp black pepper
1 tsp salt
1 can full fat coconut milk (I like Thai Kitchen)
3 cups broth of choice (I used homemade turkey bone broth)
2 tbsp arrowroot powder
1 tsp Dijon mustard
Melt 1 tbsp cooking fat (I used bacon fat) in a soup pot over medium heat. Sauté onion for 5 minutes, stirring occasionally. Add garlic, cook 2 min. Add 1 lb mushrooms and the salt and pepper, cook for another 10 minutes, stirring occasionally.
While these mushrooms cook, melt the other tbsp cooking fat (I used ghee) in a medium skillet over medium heat. Add the other pound of mushrooms and sautée, stirring occasionally until slightly browned. (You are cooking them separately because the other mixture is getting puréed). Add the broth, coconut milk, arrowroot powder and Dijon to the soup pot. Use an immersion blender to purée mixture to desired consistency (I puréed pretty thoroughly). Taste the mixture and add salt if needed. Add the cooked mushrooms and stir to combine.
Your soup is ready! You can add more arrowroot powder to desired thickness.