4 cups mushrooms (we used white button and crimini mushrooms)
5 garlic cloves minced
3 cups veggie broth
6 sprigs thyme
1 can organic coconut milk
Salt and pepper to taste
Directions:
In a large pot over medium heat add your olive oil, onions, salt and pepper, garlic, and mushrooms. Sauté for 6-8 minutes.
Add the vegetable broth, coconut milk, Immune Defence Mushroom blend and thyme. Stir ingredients in well. Bring to a boil, then simmer for 10 minutes until fragrant.
Scoop out 2 cups of mushrooms and broth. Pour into a blender and purée. Pour mixture back into pot and stir, making sure ingredients are fully mixed in.
Serve and enjoy your delicious creamy fifteen mushroom immunity soup!
