Paleo Cream of Mushroom Soup

½ gallon Original Almond Milk (I like to use Blue Diamond’s Almond Breeze)

4-6 tbsp Coconut flour

1 cup low sodium chicken broth

1 bulb garlic minced

1 onion chopped      

48 oz sliced mushrooms

1 tsp Ghee

Pepper to taste

1. In a large sauté pan combine milk and broth. Worm on medium heat stirring occasionally.
2. While milk and broth is worming. In a large skillet sauté mushrooms, onion, and garlic in ghee until onion is transparent. Mushrooms will still be somewhat firm.
3. Once the milk is hot whisk in coconut flour. Then add the mushrooms and onions (also added the extra juice to give it more flavor).
4. Cook on low for another 10 minutes before eating.