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Creamy Mushroom Soup 🍄
Our creamy mushroom soup is rich tasting and super cozy! Slightly earthy, and extra comforting flavors thanks to the fun guys! (Fungi) ahem.
Try using a combination of several different mushrooms for a bit more depth (and nutrients!).
This can be made dairy free by using unsweetened coconut milk, OR you can use plain Greek yogurt to raise the protein a bit!
Do you like smooth or chunky soup? The great part about making it yourself is that you can blend your soup to YOUR desired consistency. So leave some/lots of chunky mushroom pieces,
OR blend until completely pulverized…I mean smooth 😅
MUSHROOMS! Love or hate ’em?
As part of the “fungi” family, mushrooms have some unique benefits.
☀️For example, they are one of the few food sources of vitamin D – they absorb it from the sun while they’re growing and pass it along to you when you eat them.
Your body needs vitamin D for lots of reasons, from boosting your immune system to building healthy bones.
👉And while there are hundreds of varieties of edible mushrooms, 90% of the mushrooms we eat are white mushrooms (aka button mushrooms).
They’re loaded with antioxidants, which may offer protection against diseases like cancer.
Plus, they are rich in selenium, which is great for your thyroid & metabolism – plus they contain heart-healthy nutrients that help lower your blood sugar and balance gut health.
✅You can eat mushrooms raw or cooked. Try roasting, sauteing, or stir-frying them!
💡To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.
Here’s why:
“The cell walls of mushrooms are tough, making it difficult for the digestive system to get to all the nutrients inside them. Mushrooms often contain chemical compounds that can interfere with digestion and nutrient absorption. Sufficient cooking breaks down the tough cell walls inactivates the anti-digestive elements, and destroys many toxins,” according to WebMD.
REFERENCES:
Healthline
WebMD
Homemade Chicken Bone Broth nourishes, soothes, and comforts. Store-bought bone broth is convenient when you need to make a quick soup, but homemade delivers maximum flavor, and nutrition, while also being lower in sodium.
Read all about Bone broth benefits here.
We’ve got a great recipe for you to make your own bone broth too!
🧈 And here’s how To make your own Ghee.
Makes 4 servings
Ingredients:
- 2 Tbsps ghee, grass-fed butter, unrefined coconut oil, or avocado oil
- 1 large yellow onion, diced
- 1-2 fresh garlic cloves, minced
- 1 lb mushrooms, chopped
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 4 cups chicken bone broth
- 1 bay leaf
- 4 Tbsps unsweetened coconut yogurt, coconut milk, Greek yogurt, cream, or sour cream
- 2 tsps thyme (dried or fresh)
- a small handful of flat-leaf parsley, roughly chopped, to serve
Instructions:
Melt your butter in a large stockpot over medium-high heat.
Add in your diced onions and saute until soft but not browned, about 4 mins. Add in the garlic and saute for 30 seconds more.
Add in your mushrooms and cook over medium-high heat for another 3 mins until softened. Sprinkle in the Arrowroot powder/flour and stir with a wooden spoon to combine well.
Pour in the chicken broth, stir well, then bring the mixture to a boil, then add the bay leaf and lower to a simmer for another 15-20 mins.
Remove and discard the bay leaf, then remove the pot from the heat.
Add in the cream/yogurt or milk of your choice and blend using a hand blender/immersion blender until smooth or to your desired consistency.
Taste test, add additional cream/yogurt if desired. Sea salt and freshly ground black pepper to taste.
Sprinkle with fresh parsley and thyme, if you like.
Serve hot and Enjoy!
❤️Rachel
Ingredients
- 2 Tbsps ghee, grass-fed butter, unrefined coconut oil, or avocado oil
- 1 large yellow onion, diced
- 1-2 fresh garlic cloves, minced
- 1 lb mushrooms, chopped
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 4 cups chicken bone broth
- 1 bay leaf
- 4 Tbsps unsweetened coconut yogurt, coconut milk, Greek yogurt, cream, or sour cream
- 2 tsps thyme (dried or fresh)
- a small handful of flat-leaf parsley, roughly chopped, to serve
Instructions
- Melt your butter in a large stockpot over medium-high heat.
- Add in your diced onions and saute until soft but not browned, about 4 mins. Add in the garlic and saute for 30 seconds more.
- Add in your mushrooms and cook over medium-high heat for another 3 mins until softened. Sprinkle in the Arrowroot powder/flour and stir with a wooden spoon to combine well.
- Pour in the chicken broth, stir well, then bring the mixture to a boil, then add the bay leaf and lower to a simmer for another 15-20 mins.
- Remove and discard the bay leaf, then remove the pot from the heat.
- Add in the cream/yogurt or milk of your choice and blend using a hand blender/immersion blender until smooth or to your desired consistency. Taste test, add additional cream/yogurt if desired. Sea salt and freshly ground black pepper to taste.
- Sprinkle with fresh parsley and thyme, if you like.
- Serve hot and Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps ghee, grass-fed butter, unrefined coconut oil, or avocado oil
- 1 large yellow onion, diced
- 1-2 fresh garlic cloves, minced
- 1 lb mushrooms, chopped
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 4 cups chicken bone broth
- 1 bay leaf
- 4 Tbsps unsweetened coconut yogurt, coconut milk, Greek yogurt, cream, or sour cream
- 2 tsps thyme (dried or fresh)
- a small handful of flat-leaf parsley, roughly chopped, to serve
Instructions
- Melt your butter in a large stockpot over medium-high heat.
- Add in your diced onions and saute until soft but not browned, about 4 mins. Add in the garlic and saute for 30 seconds more.
- Add in your mushrooms and cook over medium-high heat for another 3 mins until softened. Sprinkle in the Arrowroot powder/flour and stir with a wooden spoon to combine well.
- Pour in the chicken broth, stir well, then bring the mixture to a boil, then add the bay leaf and lower to a simmer for another 15-20 mins.
- Remove and discard the bay leaf, then remove the pot from the heat.
- Add in the cream/yogurt or milk of your choice and blend using a hand blender/immersion blender until smooth or to your desired consistency. Taste test, add additional cream/yogurt if desired. Sea salt and freshly ground black pepper to taste.
- Sprinkle with fresh parsley and thyme, if you like.
- Serve hot and Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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