Recipe Vortex

2 tbsp olive oil

1 large onion, diced

4 cloves garlic, minced

2 lb mushrooms (cremini or white), sliced

1 tbsp fresh thyme or 1 1/2 tsp dried

4 cups vegetable broth

3 tbsp arrowroot powder (+ 1/4 cup water), optional

1 can (14oz.) coconut milk (light)

1 tsp cayenne pepper, optional

salt & pepper, to taste

1/4 cup chopped parsley, garnish

Saute: In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.

Simmer: Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.

Slurry: Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.

Remove from heat and blend in vitamix (if desired) then return to pot and stir in the parsley. Season with ample salt and pepper.