Cream of Mushroom Soup

6 tbsp butter
1 small red onion, thinly sliced
1 leek
½ clove elephant garlic
12 ounces button mushrooms
4 cups water
5 tbs NutraKik ®
1 cup coconut creamer
1 sprig of thyme
Salt to taste
*2 ounces high-quality sherry (don't use the cheap grocery store variety; it's salty and unappetizing and will ruin your soup)

- In the medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, and then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes. Stir in the water and the sprig of thyme and bring to a boil. Immediately reduce the heat and simmer for about an hour.

-After an hour, remove the thyme and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. When blended, return the mix to the pot, season with NutrKik and salt, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.