Mushroom & Zucchini Soup

I made a trip to Produce Junction and bought a huge bag of mushrooms. I found this recipe on Pinterest to help use up the mushrooms!

As always, I adjusted the recipe to use Tastefully Simple products. 

Ingredients:

1 lb fresh mushrooms, chopped

One large zucchini, chopped

One medium onion, chopped

2 tsp Garlic Garlic

1 1/2 tsp Rustic Herb Seasoning

3 cups chicken stock or vegetable stock

1 cup coconut milk 

1 Tbs butter

Seasoned Salt to taste

Instructions:

Melt the butter in a large pot over medium heat. Add Garlic Garlic, onion & Seasoned Salt to taste. Cook until softened, about 5 minutes. 

Add the mushrooms and Rustic Herb, cook another 5 minutes. 

Add zucchini and cook until vegetables release their juices. About 10-15 minutes. 

Add stock and bring to a boil, then reduce heat and simmer for 5 minutes.

Add coconut milk and let simmer for 5 minutes, stirring frequently. 

Purée soup with an immersion blender or in batches in a standard blender until smooth. 

Serves 4, prep 15 minutes, cook 30 minutes. 

This is some awesome soup!! I'm bringing it in my lunch tomorrow and I froze the rest in Tupperware for later.