Creamy Mushroom Soup
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!
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