Creamy Mushroom Soup

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Paleo Freezable Immersion Blender Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Extra Virgin Olive Oil, Dry Sherry, Coconut Aminos, Ground Black Pepper, Full Fat Coconut Milk, Arrowroot

Ingredients

1 onion

1 stalk celery ⚠

2 pounds mushrooms

2 tablespoons flat-leaf parsley

3 cups chicken broth

1 ½ teaspoons sea salt, or to taste

6 tablespoons extra virgin olive oil, or bacon fat ⚠

1 tablespoon minced garlic

1 teaspoon fresh thyme

3 tablespoons dry sherry ⚠

2 teaspoons coconut aminos ⚠

ground black pepper, to taste ⚠

8 ounces full fat coconut milk ⚠

1 teaspoon arrowroot ⚠

2 tablespoons water

Instructions

1. Peel and finely chop onion. Finely chop celery. Slice mushrooms. Mince parsley.

2. Place chicken broth in a large saucepan, bring to a boil, and simmer.

3. Meanwhile, sauté onions and salt in extra virgin olive oil or bacon fat on medium heat until they begin to soften.

4. Add the celery, sliced mushrooms, minced garlic, and thyme and cook for about 10 minutes covered.

5. Stir in sherry, coconut aminos, and a few grinds of fresh black pepper.

6. Add cooked veggie mixture to the pot (reserving about ½ cup of mushrooms per 4 servings). Add coconut milk.

7. Using an immersion blender, puree soup to your desired consistency. If thickening is needed, dissolve arrowroot powder in water, and add to soup. Repeat if necessary.

8. Add minced parsley and reserved mushrooms back to the pot, and gently reheat before serving.