Directions 8 steps | 35 Minutes
In a soup pot over medium-high heat, heat the avocado oil.
Add the onions and sauté until softened and slightly translucent.
Add the mushrooms and stir to combine. Cover the pot and cook for 2-3 minutes, until the mushrooms start to give off their liquid.
Stir in the onion powder, thyme, lavender, marjoram garlic, salt and pepper. Cook for 1 minute.
If the mushrooms did not give off much liquid, add the vegetable broth. Stir to combine and simmer for 15-20 minutes.
Add the coconut cream and mix well. Taste and adjust seasonings to taste.
Blend the soup with an immersion blender until smooth and creamy.
Ladle soup into bowls and top with chopped chives and lemon zest. Enjoy!
- Your favorite mushroom of choice can be substituted in this recipe.
- If using dried thyme, use 1 teaspoon.
- If using dried marjoram, use 1 teaspoon.
- if using dried lavender, use ¼ teaspoon.
FOOD FOR THOUGHT?
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03 Oct 2022
I don't know why, but I always thought bisque would be hard to make. This was so easy and delicious!Reply to this comment