Ingredients
1tbspolive oil
1large oniondiced
¾cupfresh mushroomssliced
1tspdried thyme
3cupsvegetable broth
2bay leaves
2tbspgluten-free soy saucelike tamari
6tbspcornstarch
¼cupcold water
3cupscoconut milk
salt and ground black pepperto taste
Preparation
Heat the olive oil in a large pot over medium heat.
Cook and stir the onions for 5 minutes until they start to soften.
Add the mushrooms and thyme; then stir for 5 minutes until fragrant.
Stir in the broth, bay leaves, and soy sauce, then bring the soup to a boil.
Whisk the cornstarch and water together in a small bowl, then pour them into the soup, and stir well to incorporate.
Reduce the heat, then simmer the soup for 10 minutes until it starts to thicken.
Add coconut milk, salt, and black pepper.
Simmer for 5 minutes just until the coconut milk is heated through.
Serve warm, and enjoy!
