White Button Mushroom Soup

Julia Koban Trigo

Colorado Springs, Colorado

Serves 3-4

INGREDIENTS

500 g white button mushrooms, diced

2 onions, peeled and diced

1 clove of garlic, peeled and diced

1 bunch fresh parsley, chopped

5-6 sprigs of fresh thyme (or 2 tbsp dried thyme)

4-5 cups water

1 can coconut milk

Salt and pepper

50 ml white wine

Avocado oil

METHOD

• In a large pot, sauté onions, garlic and mushrooms in a little bit of oil over medium-high heat until onions are translucent.

• Add fresh thyme and deglaze with wine.

• Stir and add water, salt and pepper and cook over low-medium heat for about 10 minutes.

• Add coconut milk, fresh parsley and simmer for another 30 minutes over low heat.

• Finally, add salt and pepper to taste, and enjoy immediately. Store leftovers in an airtight container in the fridge for up to 2 days.

THRIVE Magazine