Cream of Mushroom Soup

Cream of Mushroom Soup
Gluten, Soy, Dairy & Nightshade Free

Serve with gluten free toasts, crackers:)

3 cups water or organic chicken stock
1 cup coconut milk
2 cups cleaned and sliced button mushrooms (or whatever you're craving)
1/4 cup yellow onion, chopped
1/4 ts sage
1/4 ts thyme
2 tb brandy
1 tb olive oil
kosher or sea salt to taste
white pepper to taste

In a medium sauce pot, pour oil, swril around the bottom, and put it on Med heat. When pot it hot, put in onion and sliced mushrooms, and cook down about 10 minutes.
Add remaining ingredients, bring to boil, then reduce heat and simmer about 25 minutes. Stir occasionally. **If it's not as thick as you like it, you can add a slurry (equal parts) water and cornstarch! Just make sure you are stirring constantly when pouring it into the hot soup. :)

Makes 4, 8-oz servings.

Enjoy!