Optional Toppings : Crispy Bacon Bits or some grated Smoked Cheddar.
Chop onions, set aside. Chop mushrooms in 1 cm pieces and warm a medium-sized pot on medium-high heat.
Add the coconut oil and butter to the pot and once the butter melts, add in the onions. Cook for approximately 6 minutes, stirring occasionally. The onions at this point should start to brown on the edges, if so, add 1/4 cup water and stir, if not, continue cooking until starting to brown and then add the water. This helps with the caramelization process. After adding the water, cook the onions for an additional 3 minutes as the water evaporates. The onions should be visibly translucent with some browning too.
Add the chopped mushrooms and stir, cook for about 7 minutes and add 2 pinches of salt to help bring the water out of the mushrooms.
Once the mushrooms are cooked, add 2 cups of coconut milk, the 1/2 cup of milk and the xanthan gum.
Let the soup come to a simmer and then lower the heat to medium-low and add all of your spices. Continuously and carefully stir in an 8 shape to avoid a film from forming. After about 15 minutes, your soup is ready! Taste and add more salt and pepper to your liking.
Serve and enjoy!
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