Cream of Mushroom Soup

• 4 Tbs. butter
• 1 Tbs. dried thyme
• 2 Tbs. dried parsley
• 32 oz. chopped mushrooms
• 6 Tbs. gluten-free all-purpose flour
• 1 cup dry white or red wine
• 3 cups chicken stock
• 2 cups beef stock
• 1 Tbs. hot sauce
• 1 can coconut milk
• 1 can coconut cream
• Salt & Pepper to taste

Directions

1. Melt the butter in the bottom of a soup pot. Add the thyme, parsley, and mushrooms and saute for 3-5 minutes until mushrooms start to brown. Add the flour, stir to combine, and cook for another minute. Add the wine and cook for about 3 minutes. Add the stocks, hot sauce, coconut milk & cream and bring to a boil. Season with salt & pepper. Reduce to a simmer and cook for 15-30 minutes.