Mushroom soup

Serves 2

1 onion, chopped 2 tsp canola oil 250g (1 packet) white button mushrooms, sliced 250g (1 packet) portobello mushrooms, sliced 10 stalks thyme (without leaves) 1 cup vegetable broth 2 tsp corn starch (or 1 Tbs Tapioca flour) 1 cup low fat milk (almond or cashew milk can also be used) 1 dried bay leaf ½ Tbsp reduced salt soy sauce ½ tsp salt Ground pepper to taste

Instructions

1. Heat the oil in a large saucepan, over medium heat, and add the onions. Fry for 5-7 minutes.

2. Add the mushrooms on one side of the pan and cook for 5 minutes.

3. Mix the mushrooms and onions together and add the fresh thyme. Cook for 10 minutes.

4. The mushrooms will reduce in size as a large amount of water has come out.

5. Add the bay leaf and soy sauce.

6. Stir the corn starch into the vegetable broth.

7. Add the corn starch and broth mixture to the mushrooms. Stir.

8. Add the milk.

9. Leave to cook for 15 minutes or more. Stir occasionally.

10. Add ground pepper to taste

This recipe can easily be doubled for more servings.

Recipe slightly altered. Original recipe by Pancake Warriors.”Best Ever Mushroom Soup”. www.bitesofwellness.com