Mushroom Soup

Photo by Bobbi Misiti

Ingredients

  • 1 lb. crimini mushrooms (aka baby bella mushrooms)
  • 1 large yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 cups water or 1 cup water and 1 cup broth
  • 2 Bay leaves
  • Salt & Pepper
  • 1-2 TBSP coconut oil

Instructions

Heat the coconut oil in a large skillet or pot, place the sliced mushrooms in a single layer in the pot.  Let the mushrooms cook for about 5 minutes without moving – or until the bottoms are golden brown.  Flip them and brown the other side (like mushroom chips :).  Push them to the outer sides of the pot.

Add a little more coconut oil and sauté the garlic and onions til tender.  Stir the mushrooms into the onion and garlic and add the water and/or broth.  Simmer over medium heat for about 10 minutes.

Blend the soup with either a submersible hand blender or transfer the soup to a traditional blender.  Pulse on high speed a few times until you have a nice thick homogenous mixture.

Return the soup to the pot, season with salt and pepper and cook for 5 more minutes over low heat.

Divide the soup among two bowls, garnish with parsley and a drizzle of organic extra virgin olive oil.

Mushrooms are a power house food, they contain beta-glucans that help to boost our immune function by increasing white blood cells.  They also contain a host of vitamins and minerals including selenium which helps eradicate free radicals that damage our DNA. 

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