Cream of Portabella Soup

Cream of Portabella Soup

1 cup shallots, chopped
1 cup white onion, chopped
10 cloves garlic
1/4 cup coconut oil
24 ounces of portabella mushrooms, sliced
1 tsp of thyme
1/2 tsp. sea salt
1 tsp. pepper
2 quarts broth
1/2 cup flat-leaf parsley, chopped
2 TBSP coconut aminos or soy sauce
1 cup cream

Saute shallots, onion, and garlic in a soup pout in oil until softened. Add chopped mushrooms and cook until tender. Sprinkle with thyme, salt, and pepper. Add broth, parsley and animos and simmer 20 minutes. Add cream and cook 5 more minutes. Use steam safe blender or immersion blender and blend to desired consistency.

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