1PoundButton Mushrooms cleaned and sliced ⅛" thick
4CupsChicken or Vegetable Stock
12Oz CanFull-Fat Coconut Milk
¼Cup Sherry Cooking Wineor orange juice
1tablespoonMaple Syrup
1tablespoonOlive Oil
2Bay Leaves
1teaspoonDried Thymeor 4-5 sprigs fresh
1teaspoonPumpkin Pie Spice
¼teaspoonNutmegfresh grated
½teaspoonLemon Zest
1teaspoonSaltor to taste
½teaspoonBlack Pepperor to taste
Instructions
Chop onion, carrot, and celery. Over medium heat, in a heavy bottom pot, heat olive oil and add onions and ½ teaspoon salt. Cook until translucent, stirring occasionally, about 5 minutes. Add carrot and celery then cook another 5 minutes.1 medium onion, 1 tablespoon olive oil, ½ teaspoon salt, 1 carrot, 1 stalk celery
While the onions, carrots, and celery are cooking, clean the mushrooms with a damp towel to wipe off any dirt. Slice mushrooms ⅛" thick. Add them to the pot. Cook until softened and brown, stirring occasionally, about 7-10 minutes.1 pound of mushrooms
Stir in bay leaves, thyme, and maple syrup. Cook another 2 minutes.2- Bay Leaves, 1 tbsp. thyme, 1 tbsp. maple syrup
Deglaze the pan with sherry wine; be sure to get all the brown bits off the bottom of the pan. Stir in the stock, turn up the heat to medium-high, and simmer for 10 minutes.¼ cup sherry wine, 4 cups stock or broth
Remove the fresh thyme (if using) and the bay leaves.Reduce the heat to low. Using an immersion blender, blend the soup mixture until the mushrooms are mostly pureed. Leave a little chunky if desired.
Add the coconut milk, pumpkin pie spice, nutmeg, lemon zest, salt, and pepper and simmer for 20–30 minutes to allow the flavors to come together. Taste and adjust seasonings as needed.1 can of coconut Milk, 1 teaspoon pumpkin pie spice, ¼ teaspoon nutmeg, ½ teaspoon lemon zest, Salt and Pepper as needed.
This soup may be made a day or two in advance (it actually gets better) and kept in the fridge. Just reheat before serving.