Ingredients:

1 large white onion

285g white button mushrooms

285g baby Portobello mushrooms

10 stalks fresh thyme

1 cup vegetable broth

1 tablespoon tapioca flour

1 cup almond or cashew milk, unsweetened

1 dried bay leaf

½ tbsp soy sauce

½ tsp salt

pinch of pepper optional

Instructions:

Dice the large onion into small pieces and set aside.

Wash the white button and baby Portobello mushrooms and slice each mushroom lengthwise into several pieces.

Cook the onions over medium heat.

Shift the onions to the side of the saucepan, then add the mushrooms into the middle.

After five minutes, start to stir the mushrooms and onions together.

You should notice that the mushrooms have exuded a significant amount of water.

Then add the thyme leaves, stir, and cook for ten minutes.Add the bay leaf, salt and soy sauce.

Combine the tapioca starch and vegetable broth.

Add the broth mixture and the almond milk to the soup.

Then pour in the almond milk and stir to mix the ingredients.

Let the soup cook uncovered for around fifteen minutes. Add black pepper, then taste.

Time

Total : 30 minutes

Prep : 5 minutes

Cook : 25 minutes

Resting time : 0 minutes

Servings : 4 servings