Ingredients
Sea salt, to taste
2 teaspoons fresh lemon juice, to serve
2 cups (480 ml) vegetable broth
1/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons wheat-free tamari
6 cups (240 g) sliced white button mushrooms
2 teaspoons minced garlic (2 cloves)
1 tablespoon finely chopped fresh thyme, plus more to taste
2 cups (300 g) diced yellow onion
2 tablespoons extra-virgin olive oil
Step by step
In a large skillet over medium heat, warm the olive oil, and saute the onions, thyme, and garlic for about 5 minutes until the onions are soft and translucent.
Add the mushrooms, tamari, and black pepper, and saute for 8 to 10 minutes, until the mushrooms are reduced and cooked through.
Transfer the mushroom mixture to the jar of the KitchenAid® Power Plus® Blender, and add the broth. Secure the lid, and set the blender to the Adapti-Blend Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
Soup will come out of the Blender hot. Season with salt to taste, and garnish with finely chopped parsley. Serve with crusty bread or a scoop of cooked grains.