Coconut Cream Mushroom Soup in Da' Crock Pot

Recipe by Chef Mommie
READY IN: 8hrs 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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