Recipe by Odaiah Leeds

Styling and photography by Menachem Goodman @Totallytalentedteen

Soups and winter are just the perfect cozy match. During the cold winter months, I find it helpful to have a few different soups in individual containers in the freezer at all times. They make a great quick and healthy meal option.

This cream of mushroom soup is a winter staple in our home. The variety of mushrooms gives it an amazing and intense flavor. Hope you enjoy it as much as we do!

Ingredients:

2 tablespoons avocado oil

1 onion, chopped

3 garlic cloves, minced

10 oz. shiitake mushrooms, sliced

10 oz. baby bella mushrooms, sliced

10 oz. white button mushrooms, sliced

2 tablespoons dried thyme

½–1 teaspoon salt

1 13.5-oz can coconut milk

1 32-oz. container vegetable broth

Directions:

In a large pot, heat oil and sauté onion until translucent. Add garlic and sauté until fragrant, approximately 2–3 minutes.

Add mushrooms and season with ½ teaspoon salt. Cook for several minutes.

Add dried thyme and mix. Pour in coconut milk and vegetable broth. Bring to a boil and then simmer for about 15–30 minutes.

Taste and add remaining salt if needed.