I’m baaaaack!! Sorry for the brief hiatus, my husband and I just moved into our first house and what a process that was! Now that we are pretty much settled I figured I would share a yummy Fall soup recipe! This soup is so creamy and delicious with a perfect bite from the mushrooms. I call it second day soup even though it is made and eaten the same day. This is a soup you’ll make in the morning or night before and be DELICIOUS by night time or next day. Here’s what you’ll need:
- 2 containers mushrooms (about 4-5 cups chopped)
- 1 yellow onion
- 10 stems of thyme
- 1/2 cup Heavy whipping cream OR 1 can coconut milk
- 2 tbsp liquid aminos (or soy sauce)
- 4 cups chicken broth (or any broth, your preference).
You’ll start by chopping your onion and adding it to your pot with a bit of olive oil.
Once you’ve let those get almost translucent add your chopped mushrooms.
Once these are added you will sauté for about 5 minutes til soft.
Now add your thyme and salt and pepper to taste. Next add your broth.
Once you’ve added the broth add 2 tbsp liquid aminos.
Let this simmer for about 5 minutes and then add your cream or coconut milk.
I also added a tiny bit of cayenne but that’s totally optional! Put the top on and burner down to low and let simmer for at least 15 minutes.
Once your soup has simmered now comes the “second day” part. Remove the soup from heat and once it’s cooled put in a Tupperware and refrigerate until ready to eat.
This makes the soup taste like leftover soup which if you ask me is waaaaay better and has much more flavor!
Now just heat up the soup and I add some gluten free bagel chips! Yum!