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Creamy Mushroom Soup

Servings: 4

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!