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Slow Cooker Creamy Mushroom Soup

Servings: 6

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.