Mushroom Soup

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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Are you team mushroom? I feel like you either love them or leave them. I love them and I especially love a good Mushroom Soup. This recipe is so easy and so flavorful! The trick is in browning the mushrooms slowly in delicious ghee. You can use Baby Bella mushrooms or white mushrooms for this one.

INGREDIENTS

4 tbsp ghee, I like Fourth & Heart

1/2 cup onion, diced

2 ribs celery, diced

1/4 cup potato flour (starch)

24 oz mushrooms, sliced, baby bella or white

13.5 oz can coconut cream

4 cups chicken bone broth

1 tbsp thyme

1 tsp salt

1/2 tsp pepper

2 tsp Oomph No6 Shitake Umami (optional for extra umami flavor)

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

Melt ghee in a large pot

Add onion & celery & stir till translucent

Add potato starch, stir well

Add mushrooms, cook till browning

Add broth, bring to a boil then reduce heat to simmering

Add Oomph, salt, pepper & thyme

Simmer 10 minutes

Immersion blend as much as you like being sure to leave some mushrooms

Add coconut cream, stirring well

Simmer 10 minutes

Enjoy this recipe by Penny's Primal!

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