Creamy Chanterelle Mushroom Soup (Vegan)

• 1 tablespoon coconut oil
• 1 yellow onion
• 4 cloves of garlic
• 1/2 pound chanterelle mushrooms
• 1.5 cups navy beans
• 3 cups Vegetable stock
• 1/2 cup coconut milk
• 2 tablespoons tamari sauce
• 1/4 cup parsley
• 2-3 pinches salt and pepper

1. Finely chop your onion, garlic, and mushrooms. Set aside.
2. In a large soup pot heat the coconut oil over medium-high heat. Add onion and saute for about 5 minutes. Add the mushrooms and garlic and cook for about 5-8 more minutes stirring occasionally. Add the beans, veggie stock, and tamari. Bring to a boil. Reduce heat and simmer for about 30 minutes.
3. Carefully with an immersion blender or regular blender puree the soup. Stir in the coconut milk (and more stock if the soup is too thick). Season to taste with plenty of salt and pepper. Garnish each plate with a few TBS of minced parsley.

coconut oil, yellow onion, garlic, mushrooms, navy beans, vegetable stock, coconut milk, tamari sauce, parsley, salt

Taken from food52.com/recipes/24120-creamy-chanterelle-mushroom-soup-vegan (may not work)