Wild Mushroom, Turmeric & Coconut Cream Soup

Ingredients

1 large red onion, finely chopped
8 ounces of organic Portobello mushrooms, cleaned and chopped
8 ounces of Shiitake mushrooms, cleaned and chopped
1/8 teaspoon powdered turmeric, organic
1 organic garlic clove, smashed
13 ounces (1 can) of full fat coconut milk (Native Harvest or Nature’s Value brand)
24 ounces of vegetable broth/stock
2 tablespoons organic lemon juice
1 teaspoon sea salt, or more to taste
1/4 cup olive oil
2 tablespoons olive oil
1 teaspoon cracked black pepper, or more to taste
2 tablespoons arrowroot powder/starch

Directions

In a medium size soup pot, over medium heat, place 2 tablespoons olive oil, onion, and garlic and sauté for 5 minutes, stirring occasionally. Next, add mushrooms and sauté for 8-10 minutes. Add 1/4 cup olive oil and stir. Add arrowroot powder and stir to incorporate evenly, making sure to break up any lumps. Next, add turmeric, salt, pepper, coconut milk, broth and lemon juice. Stir. Bring to a simmer for 5-7 minutes. Shut off heat and allow to cool for 5 minutes. With an immersion blender, place blender in pot and puree entire contents until completely smooth. Feel free to garnish with mushrooms before serving.

Makes 4-5 servings.