Kream of Mushroom Soup (Whole30 approved & Vegan)

I started the Whole30 diet this past week (which I'll be writing more on soon) and due to the fact that I didn't want to eat just sautéed or roasted veggies and meat for a month I have been trying a few new recipes and doing a lot of experimenting in the kitchen (some good, some not so good lol), but here is one that is sure to become a fast favorite! All the ingredients in this recipe are whole30 approved and this soup is vegan as well!
Prep Time: 10 mins or less 
Cook Time: 20 to 30 mins
Makes 2-4 servings
What you will need:

3 large portobello mushrooms

4 cups almond milk

Half a large red onion (chopped)

2 Tablespoons Coconut oil



Italian seasoning (optional)

Take two large portobello mushrooms and puree them in a blender with 2 cups almond milk (break them into several pieces each and add one piece at a time). Once you've blended them together you can go ahead and add them to a sauce pan and start cooking it on Low (you can adjust the heat as needed, you just don't want it to cook too fast). Next chop both your onion and other portobello mushroom up into (slightly smaller than) penny size pieces. Coat a skillet in coconut oil and sauté the mushroom and onion pieces till done. Once you have finished sautéing the mushrooms and onion put in the soup and add 2 more cups of almond milk. Let cook for 5 minutes then add salt, pepper and Italian seasoning (optional) to taste. Turn stove up a little and let cook till it boils, once ithe soup starts boiling turn down to low again and let cook for 15 minutes. After that, let cool off a little and enjoy! :)

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