Cream of Mushroom

Ingredients:

• 3 boxes of fresh of mushrooms (approximately 690 g), coarsely chopped

• 1 large onion, chopped

• 3 cloves garlic, chopped

• 1 Tbsp oil

• 4 cups vegetable stock (more if needed)

• 1 can (14oz) full fat coconut milk

• 2 tsp poultry spice (sage, thyme, marjoram, rosemary, nutmeg, black pepper)

• 1 Tbsp balsamic vinegar

• 1 Tbsp flour

• salt to taste

Preparation:

• Heat oil in a medium pot over medium heat.  Sauté onion for 2 to 3 minutes until softened. 

• Add garlic and cook until fragrant, about 1 minute.

• Add mushrooms and poultry spice and cook for 4 minutes. 

• Sprinkle mushrooms with flour, mix well and cook for 1 minute. 

• Add stock and bring to a boil. Reduce heat to low-medium and let simmer for about 20 minutes.

• Add coconut milk and balsamic vinegar and allow to gently simmer for another 5 minutes.

• Using a hand blender, blend until smooth or you reach a desired consistency.

• Add salt to taste