Coconut Cream Mushroom Soup In Da' Crock Pot

• 1 cup boiling water
• 1 1/2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme leaves or 2 sprigs fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black peppercorns (cracked)
• 1 bay leaf
• 4 cups vegetable broth or 4 cups beef broth
• 1 cup coconut milk (homemade -see my recipe)
• 4 tablespoons virgin coconut oil

1. In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
2. Drain through a fine sieve, reserving liquid.
3. Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
4. In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
5. Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
6. In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
7. Add onions and cook, stirring until softened.
8. Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
9. Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
10. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
11. Discard bay leaf.

boiling water, mushrooms, onions, garlic, thyme, salt, black peppercorns, bay leaf, vegetable broth, coconut milk, virgin coconut oil

Taken from www.food.com/recipe/coconut-cream-mushroom-soup-in-da-crock-pot-181521 (may not work)