The creamiest mushroom soup with so much flavor! The creamy combination of mushrooms, potatoes, cheese, and cream make this a decadent soup that will have you licking the bowl.
8 cups organic assorted mushrooms, sliced (use a variety such as white, cremini, shitake, enoki, oyster, Portobello, etc)
1 tbsp. butter or coconut butter
3 tbsp. arrowroot flour or spelt flour
1-3" piece wakame
1 organic onion, sliced
1 tbsp. Real Salt sea salt
2 cloves organic garlic, chopped
4 organic potatoes, peeled and diced
1 tbsp. tamari
6 cups water
2 cups soymilk or heavy cream
2 cups grated cheddar cheese
Fresh cracked pepper
Melt butter in stock pot and add mushrooms, garlic and onion. Sauté until tender. Add in flour and stir to combine. Add in water, sea salt, wakame, potatoes and tamari. bring to a boil and let simmer. When potatoes are tender, puree with hand blender. Stir in soymilk and cheese. Stir to melt. Season with pepper. Serve
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