Coconut-Tamari Mushroom Soup ​

Servings: 4

Ingredients

	3 cups boiling water
	2 cups sliced fresh mushrooms
	1 1/2 tablespoons dried wakame (brown) seaweed
	1 cube vegetables bouillon
	1 1/2 tablespoons garlic, minced
	1 1/2 tablespoons olive oil
	1 (14-ounce) can coconut milk
	2 tablespoons chopped fresh cilantro
	1/2 lime, juiced
	1/2 teaspoon tamari, or to taste

Directions

Step 1 Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; reserve for 20 minutes. Place the seaweed in a little bowl, and cover with hot water; set aside.

Step 2 Heat the essential olive oil in a huge saucepan over medium-low heat. Stir in the garlic and cook until softened, about five minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir before mushrooms have browned and so are tender, about quarter-hour. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot combined with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to allow flavors mingle, about 20 minutes.