Friday, July 15, 2016

Creamy Mushroom Soup

Sometimes in July, it gets cold and rainy and all I want to do is curl up with a blanket and a bowl of my favourite soup. 

Today is that day. 



Coconut oil
Large package of mushrooms, diced
1 small onion, diced
1 litre chicken stock (or vegetable or mushroom stock)
2 cans coconut cream
Garlic powder
Black pepper


> heat up a spoonful of coconut oil and sauté the minced onion and mushrooms until soft and slightly caramelized

> pour into a blender and blend with as much of the stock as needed to make it smooth

> return the blundered ingredients to the pot; add in the rest of the stock and coconut cream

> season with garlic, salt, and pepper to taste

> heat and serve

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