Monday, 19 January 2015
Paleo Creamy Mushroom Soup
Nothing says winter comfort food quite like a bowl of hot soup and I have one that is sure to warm the cockles of the chilliest of hearts this winter!
Dairy and gluten free, this yummy earthy soup is still creamy owing to the added cauliflower and doesn't have that coconut taste that some coconut milk based creamy soups have (I am not a fan of coconut flavour in savory foods)
It is really easy to make and can be made as simple or as sophisticated as you like with your selection of mushrooms.
250g of mushrooms of choice (shitake, button, field etc, sliced and prepared)
2 cloves garlic, minced
1 medium white onion
1 tsp dried sage
1/2 cup cauliflower florets
3 cups chicken stock
1 tbsp. coconut oil
Salt and pepper
Heat the oil in a pan
Add onion and garlic and cook for 2 minutes over low/medium heat
Add mushrooms and cauliflower and seasonings including sage and cook for a further 2 minutes.
Add the chicken stock and cook for 10 minutes until the mushrooms are cooked through.
Blend soup until smooth, return to saucepan and reheat gently and adjust seasoning.
Serve with steamed salmon if desired.