| 10 | 46 | 135 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 16 min | 30 min | 12 |
| 5 cup | Button mushrooms (chopped) |
| 1 medium | Yellow onion (lg) |
| 5 clove(s) | Garlic |
| 4 cup | Vegetable stock/broth, low sodium |
| 369 gm | Coconut cream (1 can) |
| 3 tbsp | Cornstarch |
| 1 tbsp | Garlic powder |
| 1 tsp | Thyme, dried |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
1. Remove outer skins from garlic cloves and onion and chop into small pieces.
2. Sauté chopped onion and garlic with 1 tbsp. of coconut cream until their fragrance is released and they begin to become translucent.
3. Add chopped mushrooms, garlic powder, salt, pepper, and thyme and stir.
4. Sprinkle corn starch into pot and mix.
5. Add vegetable broth to pot and allow to simmer on medium heat for 10–15 minutes until thickened.
6. Add coconut cream and stir. Turn off heat and leave covered for another 15 minutes before serving
| Vegetables | 0.9 |
