2tablespoonsghee or avocado oilUse avocado oil if you are dairy free
1teaspoonHimalayan sea salt
Place chopped garlic, parsley,oil and mushrooms in a large pot over medium – low heat. Cook until the mushrooms have released their moisture and are tender. This should take about 10 minutes. Do not rush, it will be worth it in the end. I promise!
Add salt and thyme.
Add the bone broth and bring to a simmer.
Take soup off the heat and carefully ladle it into a high speed blender ( I use a Vitamix, but something like a Ninja would work too)
Make sure the lid on the blender is on tightly and slowly blend the soup, gradually turning it all the way up to high so that you can puree all the lovely mushrooms.