Mushroom Soup
Prep Time
15 minutes
Prep Notes
Choose organic ingredients to avoid chemicals and GMOs.
Cooking Time
30 minutes
Yields
4-6 servings
Ingredients
1 Tbs ghee or olive oil, 1 onion or 2 shallots (chopped), 3 garlic cloves (crushed), 2 lbs chopped mushrooms (crimini, shiitake, portobello), 1 russet potato (peeled and cubed), 2 cups water, 2 cups unsweetened almond milk, 1 tsp dried sage, 1 tsp dried thyme, a pinch of nutmeg, ¼ cup cognac (optional), chopped parsley.
Directions
1. Heat ghee or olive oil in a large pot over medium-high and saute onion or shallots for 5 mn.
2. Add garlic and saute another 5 mn.
3. Wash and slice mushrooms and saute for 5 mn.
4. Throw in the cognac and deglaze.
5. Add cubed potatoes, seasonings, water, and milk.
6. Bring to a boil and cook under cover for 30 mn until soft.
7. Process carefully with an immersion blender.
8. Serve in bowls with a sprinkle of parsley on top.
Notes
Mushroom soup is a delicate and grounding way to start a Fall or winter meal. This dish is high in zinc with the mushrooms and quercitin with the onion, both known for their immune supportive benefits.
Gluten-free, Paleo, Vegan, Vegetarian.
Credit
Alexandra Le Ny Health Coaching
