CREAMY MUSHROOM SOUP [GF, VEGAN, PALEO, WHOLE 30]

February 2018 | The Honest Spoon

As you may know, with a career in product development, I have travel extensively through Asia over the past 15+ years. I really enjoy traveling abroad. I have an immense interest in various cultures and ways of life. I find the overall experience very grounding. Living in the USA, we have so much opportunity at our fingertips. Personally, I find travel humbles me and helps me realign my personal goals.

Luckily for me, when we travel we stay in fantastic hotels. My company makes sure we are well taken care of. Though we spend most nights and dinners with vendors, factory owners, and coworkers- I have found I have ONE guilty pleasure. You guessed it, CREAMY MUSHROON SOUP. I know, it makes no sense! This is something I can truly say I NEVER eat at home. I save it strictly for when I travel. And guess what? I LOVE LOVE LOVE it! Since I had so much success with my Creamy Cauliflower Leek Soup, I thought I'd give this a go. Let me tell you.....it's GOOD. No, it's GREAT. It's also Gluten Free, Whole 30, Paleo, and Vegan (using vegie sock). The taste further develops overnight. It's perfect for leftovers!

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This soup is going to come together pretty simply and quickly (as per my usual M.O.) Since this soup only has a few ingredients, sauteing the onion, and mushrooms in two steps really heightens the overall flavor. Meaning, don't skip these steps. First, heat the ghee in a deep pot. Once melted, add the chopped onion and cook on low heat until it just starts to turn clear. Then, add finely chopped mushrooms and another tablespoon of ghee. Saute with the onion for about 2 minutes.. Add the stock, salt & pepper. Cover and simmer on low for about 20 minutes. Turn off the heat and add the can of coconut milk, stir and process with a hand held immersion blender.

 

CREAMY MUSHROOM SOUP [GF, VEGAN, PALEO, WHOLE 30]

| Make 8 servings |

INGREDIENTS: 

  • 8 oz box Creminim Mushrooms, stems removed & finely chopped
  • 1 small onion, diced (about 1/2 cup)
  • 2-3 sprigs of fresh thyme
  • 2 tablespoons ghee
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 1 qt Chicken or Vegetable Stock
  • 1 13.66 Fl Oz can Thai Coconut milk

METHOD:

1. Heat 1 tablespoon ghee in a deep pot. Once melted, add the chopped onion and cook on low heat until they just start to turn clear.

2. Add last 1 tablespoon of ghee and the finely chopped mushrooms. Saute with the onion for about two minutes. TIP: instead of chopping my hand, I add my mushrooms to the food processor and pulse chop them for about 30-60 seconds until they are somewhat evenly chopped. It does not have to be perfect! You will blend it later.

3. Add the stock, thyme, salt & pepper. Cover and simmer on low for about 20 minutes.

4. Remove thyme. Add the can of coconut milk, stir and process with a hand-held immersion blender.

 

TIPS:

1. Pressure Cooking: Yes, you can cook this in the Instapot or Pressure Cooker (this is what I have)! Don't skip the saute steps, cook on Manual for 10 Minutes.

2. No immersion blender? You can use a hand mixer or even blender (just make sure you open the top for proper venting- you don't want it to explode!) 

3. Top with fresh thyme...YUMMMM!

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