Slow Cooker Creamy Mushroom Soup
Ingredients
- 2 Tbsps clarified butter or ghee
- 2 lbs white button mushrooms, cleaned and sliced
- 1 large sweet onion, diced
- 4 cloves fresh garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 tsp dried Italian herbs
- 1/4 tsp red pepper flakes
- 1/2 cup white wine
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/4 cup arrowroot powder, gluten free flour, or cornstarch
- 3 cups low-sodium chicken broth or vegetable broth
Garnish:
- Fresh thyme and parsley, chopped
Instructions
- Melt your butter in a large skillet over medium-high heat. Add in mushrooms, onion and garlic; Sauté for 4-5 minutes, stirring frequently.
- Stir in all the herbs and seasonings, then add the wine. Allow it to simmer over medium heat for about 2-3 minutes.
- Meanwhile, in a small bowl, whisk your coconut milk and arrowroot powder or gf flour together really well, until there are no lumps.
- Transfer the mushrooms to the slow cooker, together with the broth and your coconut milk mixture. Season with sea salt and pepper and stir well to combine.
- Cover and cook on HIGH for 2 to 2-1/2 hours or LOW for 3 to 4 hours.
- Once your soup is ready, add half of it to a high speed blender and blend until smooth and creamy.
- Return the creamy soup to the slow cooker and stir in with the other remaining half.
- Garnish with freshly chopped parsley and serve while hot.
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