Step 1

In a deep skillet, over a medium-low heat, gently caramelise the onions in the oil, stirring occasionally. This should take around 25 minutes.

Step 2

Add the garlic to the pan, mash it a little to break it up, and cook for another minute or so.

Step 3

Mix in the coconut aminos - the liquid will quickly sizzle and evaporate, don't worry, this is supposed to happen!

Step 4

Stir in the stock.

Step 5

Make a paste with the tapioca flour and 3 tbsp water, and then add to the pan, stirring well to ensure no lumps form. The broth will start to thicken.

Step 6

Add the mushrooms, paprika, and sugar. Stir. Raise the heat, and bring to the boil.

Step 7

Once the soup is boiling, turn the heat down to medium-low, and cook, uncovered, for 20 minutes or so, until it's reduced by around a third.

Step 8

Serve with a chunk of good, fresh bread, and a grinding of black pepper.