- 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
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.