Mushroom Soup


I love a good mushroom soup! They are so satisfying & meaty without being so…

Chop up 10 or so mushrooms depending on the type (I like typical Button, Portabella or Shitaki) (Be sure they are fresh or re-hydrated from dried state)
1 Onion (chopped)
1 TBLS of Coconut Oil or Un-Salted Butter

This is a basic recipe for Mushroom soup. The possibilities are endless when it comes to adding other Vegetables. If you’d prefer to add other Vegetables, just have them chopped up uniformly beforehand and saute after the onion cooks through so the Veggies will take on the flavor of the Onion. Allow the Veggies to heat for about 2 to 4 minutes on medium heat before adding the Mushrooms at the end. (Remember: Raw is better so the less cooked the better nutritionally)

Proceeding on to melt the Butter in a saute pan, (larger with flat bottom)
Add chopped Onions and saute about a minute or so.
When Onions are translucent turn off heat.
Add in Mushrooms and stir.
Add water beginning with about 2 cups depending on how thick you are in the mood for. (Sometimes, I enjoy it as broth, sometimes heartier.)

If you enjoy a creamy version, blend on ‘Soup’ mode in Power Blender (If you’d like it to be hotter do this some more. It will blend for about 5 minutes each time.)

Add some tarragon (Fresh is best) if you can to see if it is as wonderful for you as it is for me.
This soup is so delicious, satisfying and full-filling that it is the reason I make sure I
always have a good Power Blender around. Well, this and also Green Drinks! )

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