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Heat a large saucepan over medium heat.
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While it’s heating slice your mushrooms. Don’t worry too much about the size or shape.
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After a few minutes rub a mushroom cap against the bottom of the pan. If it squeaks, add the mushrooms to sauce pan without oil and let them toast. They will begin to darken and start to release liquid.
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Once the mushrooms begin to brown and soften add olive oil, onion, garlic, thyme, sage, and coriander seeds. Stir to combine.
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Add celery and cover. Let these veggies simmer and meld together for about 2 minutes.
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Add the sea salt, broth or water, and bay leaves to the party and stir.
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Turn heat to high and bring soup to a boil before turning down and allowing it to simmer for 15 to 20 minutes.
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Whisk tapioca starch together with about 2 tbsp. water and add to soup pot.
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Add coconut milk and give it a little zip with your immersion blender you can make it as smooth or chunky as you like!
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Return to the stove and add a splash of vinegar and maple syrup and possibly more sea salt.
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Let it simmer for 5 minutes.
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Enjoy!