Step 1

Place the dried mushrooms in a bowl and cover them with the warm water. Let soak for at least 30 minutes, or up to 1 day. Strain through a coffee filter into a bowl, keeping the soaking liquid. (See photos and notes in post). Rinse the mushrooms thoroughly under water until all the grit is removed. Chop them into small pieces and set aside.

Step 2

Heat the butter in a big soup pot over medium heat on the stove. Add the diced onion and sauté 4 to 5 minutes until soft and translucent.

Step 3

Add the fresh sliced mushrooms and sauté until soft and most of the liquid has been absorbed, about 5 to 6 minutes.

Step 4

Add the coconut aminos and flour and stir until fully combined. No white flour should be visible.

Step 5

While whisking (to prevent clumps from the flour), slowly add the vegetable broth.

Step 6

Add the mushroom broth (or water), lemon juice, strained dried mushrooms, strained mushroom soaking liquid, salt and pepper.

Step 7

Bring to a boil, then reduce heat and simmer for 25 minutes.

Step 8

Take off the heat. Add the light coconut milk and apple cider vinegar. Stir well to combine.

Step 9

Taste and adjust seasoning as necessary.

Step 10

Serve hot with noodles, if desired.