Coconut Mushroom Potato Kale Soup

1 large yellow onion, diced

3 large garlic cloves, finely chopped

8 oz – 16 oz organic baby bella brown mushrooms, sliced – 16 oz would be extra delish but I use 8 oz

1/2 tsp Himalayan or sea salt

10 grinds on pepper mill or 1/2 tsp

6 medium-large yellow potatoes, diced

4 1/2 cups water

1 thinly sliced jalapeno, remove the seeds

1/4 tsp cayenne

1 bay leaf, remove before eating

3 sprigs fresh thyme – throw in stem and all, you can easily remove stems at the end OR 1 tsp dried thyme

2 tsp umami seasoning (more to taste at the end), I use the Trader’s brand

1 bunch Dino/Tuscan kale, chopped

1 cup coconut milk – shake the can well first and then measure

1 lime, squeezed – this adds a lot! – I’ll sometimes add 2, but start with 1

1. In a large soup pot water sauté onion and garlic for 8 minutes over medium heat.
2. Now add in the mushrooms, salt, and pepper and let the mushrooms cook down for 15 minutes. You don’t need additional liquid as salt really helps mushrooms sweat and gives them more flavor.
3. Add in the potatoes, water or broth, jalapeno, cayenne, bay leaf, thyme, umami and bring to a boil.
4. Add in the kale, lower the heat a tad, and cover the pot for 25 minutes. I cook on 1 notch below medium, but every stovetop is different. You want it high enough to get the potatoes cooked.
5. Stir in the coconut milk and lime. Cover and simmer for 5-10 more minutes.
6. Remove thyme stems and bay leaf. Adjust any seasonings if desired and enjoy!