CREAMY VEGAN MUSHROOM SOUP
Simple yet delectable, this dairy-free vegan soup is every mushroom lover’s dream come true!
At Natural Solutions for Health, we focus on getting you “Back to Health.” When I coined that phrase, my goal as a veteran physician of functional medicine was to help people regain control of their health using a system complementary to traditional medicine. To achieve this, we attack the roots of sickness and disease with treatments and general lifestyle changes to fit every person. A patient whom we will call “NZ” was initially skeptical about our services. In a lovely thank you note, they wrote, “We’ve often read the positive testimonials [on your website], and we had to wonder — is this as good as it sounds?” Then NZ tried Natural Solutions for Health, for themselves, and had terrific results. They said, “After being on three of your supplements for only a week, we saw total improvement! We had tried various remedies before — none of which seemed to help enough. After the blood tests and advice, we realized that one of the most important things for your health is knowing exactly what your body needs! Thank you!” If you have a health issue, we will work together to find the safe, practical help you need. Natural Solutions for Health is dedicated to making your health and fitness goals a reality, ensuring you live a richer, longer life. Much like NZ, you may be skeptical, but try it yourself and feel the incredible results. Call Dr. Tom Sladic at (877) 861-5927 , and let’s get you healthy naturally. NZ’S SUCCESS STORY WITH NATURAL SOLUTIONS
Ingredients
• 2 tbsp olive oil • 1 large onion, diced • 4 cloves garlic, minced • 2 lbs mushrooms (cremini or button), sliced • 1 tbsp fresh thyme • 4 cups vegetable broth
• 1 14-oz can coconut milk (light or full fat) • 3 tbsp cornstarch, plus 1/4 cup water • 1/4 cup chopped parsley • Salt and pepper, to taste
Directions
1. In a large pot, heat oil over medium heat. Add onions and garlic and sauté for 5 minutes. Add the mushrooms, and thyme and cook for 5 minutes. 2. Add the broth and bring to a boil. Once boiling, cover, reduce heat, and simmer for 10 minutes. Stir in the coconut milk and continue cooking for another 5 minutes. 3. Mix cornstarch with water and add to soup. Stir frequently for 1–2 minutes and add cornstarch mix until soup thickens to desired consistency. 4. Remove from heat and stir in the parsley. Season with salt and pepper and enjoy!
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