Paleo Mushroom Soup
- 1 tbsp. olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 12-oz. mushrooms, roughly chopped
- 1 tbsp. fresh rosemary, chopped
- salt and pepper to taste
- 5 cups vegetable or beef broth
- 3/4 cup coconut milk
In a large pot, heat the olive oil over medium heat and once hot add in the shallot and garlic. Stir, cooking until softened and fragrant, 1-2 minutes. Add in the chopped mushrooms, rosemary, salt, and pepper. Stir to combine and cook until he mushrooms begin to absorb all of the flavors of the shallot and garlic, 5-6 minutes.
Add in the broth and the coconut milk and bring to a boil. Reduce to a simmer and cook until reduced slightly, about 20 minutes.