Coconut Cream Mushroom Soup in Da' Crock Pot

You don't need to have a crock pot to make this, adjust times accordingly for stove-top preparation.

• Ready In: 8 hrs 40 mins
• Serves: 6-8

Ingredients

• 1  cup boiling water
• 1 1⁄2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties)
• 2  onions, finely chopped
• 4  garlic cloves, minced
• 1⁄2 teaspoon dried thyme leaves or 2  sprigs fresh thyme
• 1  teaspoon sea salt
• 1⁄2 teaspoon black peppercorns (cracked)
• 1  bay leaf
• 4  cups vegetable broth or 4  cups beef broth
• 1  cup coconut milk (homemade -see my recipe)
• 4  tablespoons  virgin coconut oil

Directions

1. In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
2. Drain through a fine sieve, reserving liquid.
3. Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
4. In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
5. Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
6. In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
7. Add onions and cook, stirring until softened.
8. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
9. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
10. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
11. Discard bay leaf.