Coconut Cream Mushroom Soup In Da' Crock Pot - cooking recipe

Ingredients

1 cup boiling water
1 1/2 lbs fresh mushrooms, trimmed and sliced (mixed -your choice of varieties)
2 onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon dried thyme leaves or 2 sprigs fresh thyme
1 teaspoon sea salt
1/2 teaspoon black peppercorns (cracked)
1 bay leaf
4 cups vegetable broth or 4 cups beef broth
1 cup coconut milk (homemade -see my recipe)
4 tablespoons virgin coconut oil

Preparation

In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
Drain through a fine sieve, reserving liquid.
Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
Add fresh mushrooms, cook (stirring until they lose their liquid)and transfer to crock pot.
In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
Add onions and cook, stirring until softened.
Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf.