Gluten-Free Mushroom Soup

Ingredients

• 1 tbsp Olive Oil
• 1 large Onion
• 3 cups Mushrooms
• 1 tsp Dried Thyme
• 3 cups Vegetable Broth
• 2 Bay Leaves
• 2 tbsp Gluten-free Tamari
• 2 tbsp Cornstarch
• ¼ cup Water
• 1 cup Coconut Milk
• 1 tbsp Lemon Juice
• 2 cloves Garlic
• 0 Salt
• 0 Black Pepper

1. 1Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes.
2. 2Add mushrooms, garlic, and thyme; cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 8 minutes.
3. 3Stir in broth, bay leaves, and tamari. Bring soup to a boil, then reduce heat and simmer uncovered for 10 minutes to let flavors meld.
4. 4Whisk cornstarch and cold water together in a small bowl until smooth, then pour into soup while stirring constantly.
5. 5Simmer soup, stirring occasionally, until it thickens slightly, about 3-4 minutes.
6. 6Stir in coconut milk, lemon juice, salt, and black pepper. Simmer gently just until heated through, about 3 minutes, taking care not to let it boil.
7. 7Remove bay leaves before serving, and adjust seasoning with more salt, pepper, or lemon juice as needed.