He didn’t used to like cream of mushroom soup, but now he does - and it tastes even better with a baked potato!

Prep time: 10 minutes
Cook time: 35 minutes
Yield: 5-6 bowls

Ingredients

• 2 onions
• 6 large cloves of garlic
• 1.5 lbs. fresh brown mushrooms
• 4 teaspoons thyme
• 1/2 cup of dry red or white wine
• both
  • 3-5 tbsp arrowroot powder
  • 2-3 tbsp cold water
• both
  • either
    • 4 tbsp Seitenbacher (powdered) vegetable broth and seasoning
    • 2 bullion cubes
  • 4 cups water
• either
  • 2 tbsp Seitenbacher (powdered) vegetable broth and seasoning
  • 2 bullion cubes
• 1-2 tsp salt to taste
• 1/2-1 tsp cracked black pepper to taste
• 1 13.7 fl. oz. can full fat coconut milk (preferred Thai Kitchen Organic Unsweetened)
• 6-7 sprigs fresh parsley

Equipment

• a kitchen knife
• a cutting board
• a 3.5 quart pot
• a mixing spoon
• a measuring cup that can hold at least four cups
• a small bowl
• a small spoon

Instructions

1. Dice onions.
2. Mince garlic.
3. Slice mushrooms.
4. Chop thyme, divide into two equal parts.
5. Water sauté onion and garlic for 3 to 4 minutes until softened.
6. Add mushrooms and 2 teaspoons thyme.
7. Cook for 6 minutes.
8. Add wine.
9. Cook for 3 minutes.
10. In a separate container, make broth by combining 4 teaspoons of veggie powder (or 2 bouillon cubes) and 4 cups of water.
11. Mix broth into pot.
12. Bring to a boil.
13. Reduced to medium low heat.
14. Season with salt, pepper, and 2 teaspoons (or 2 bullion cubes) of veggie broth.
15. Cover and simmer for 10-15 minutes, occasionally stirring.
16. Reduce heat to low.
17. Stir in coconut milk.
18. Simmer gently - do not boil.
19. Mince parsley.
20. In a small bowl, mix arrowroot powder and cold water into a slurry. More may be added for a thicker soup.
21. Take the pot off heat.
22. Add slurry to pot while mixing.
23. Mix in parsley and remaining thyme.
24. Add salt and pepper to taste.
25. Serve warm.