Dairy Free Cream Of Mushroom Soup

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   ["Rinse, pat dry, and slice mushrooms about 1/4"" thick. Chop the onion and garlic.", "Set a large stock pot on medium heat. Once hot, add 1/4 cup olive oil, onion, and garlic and stir.", "After 2-3 minutes, add the sliced mushrooms, dried thyme, and 1 tsp sea salt. Cook for 10 minutes.", "Remove about 1 cup of the mushrooms (2-3 slices per serving bowl).", "Sprinkle in the arrowroot starch and stir. Add the broth and coconut milk and stir.", "Raise the heat to high and bring to a boil. Once a boil is reached, bring to low and let simmer.", "Once it has cooled a little bit, add the lemon juice and 1/4 tsp more sea salt.", "Use an immersion blender or ladle into a standing blender and puree until smooth.", "Divide into 4 soup bowls and top with the reserved mushrooms and fresh chopped parsley. Add another squeeze of lemon and/or drizzle of EVOO if you wish."]

* Per serving · 4 servings · Values may vary.

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