Cream of Mushroom Soup

• 30 ounces of baby Portobello mushrooms, cut into quarters, stems removed and reserved
• 5 ounces of shitake mushrooms, sliced
• 2 ½ tablespoons avocado oil (or extra virgin olive oil)
• 1 medium yellow onion, minced
• 5 cloves garlic, minced
• 1 can of coconut milk
• 2 ½ cups of mushroom broth
• 1 cup of dry white wine
• 2 tablespoons of fresh thyme leaves, stems removed
• 1 cup of raw pumpkin seeds, lightly toasted
• Sea salt and ground black pepper, to taste

1. Start by making the creamy mushroom base. Heat a large pot over medium heat with 1½ tablespoons of avocado oil.
2. Once hot, add approx. 20 oz. of the baby Portobellos, all of the Portobello stems, ¾ of the onion, 3 cloves of minced garlic and a pinch of sea salt and pepper. Stir to combine. Cook for 5-10 minutes, stirring frequently, until onions are translucent and mushrooms begin to soften.
3. Next, add the coconut milk, mushroom broth, white wine, 1 tablespoon of fresh thyme and season with salt and pepper to taste. Stir to combine, then increase heat to medium heat and bring to a low boil.
4. Remove from heat and transfer mixture to high-speed blender, working in batches if needed, blend until creamy. NOTE: the mixture will be very hot so be careful when blending.
5. Add the toasted pumpkin seeds to the blender and blend until smooth.
6. Set the mushroom base aside, and heat the remaining tablespoon of oil in the pot.
7. Add the rest of the Portobellos, onion, garlic, thyme and all of the shitakes. Season with salt and pepper (to taste) and stir to combine.
8. Sauté until onions are translucent and mushrooms are soft, 5 to 10 minutes.
9. Pour the creamy mushroom base into the pot with the sautéed mushrooms and stir to combine.
10. Bring the soup to a boil, then reduce heat to low and simmer, covered for 20-30minutes, stirring occasionally.
11. Serve as is or topped with fresh thyme, toasted pumpkin seeds and a drizzle of cashew sour cream.

Enjoy!

xo💞