CREAMY MUSHROOM SOUP
By Dr. Cindy Tanzar
This soup is a wonderful addition to any meal. It’s thick and creamy with a garlicky, earthy flavor that is perfect for cool fall days and cold winter nights.
SERVINGS: Makes 4 servings.
INGREDIENTS:
- 1 Tbsp avocado oil
- 1/2 large onion, diced
- 20 oz. mushrooms, sliced
- 6 cloves garlic, minced
- 2 cups organic chicken broth
- 1 cup organic heavy cream
- 1 cup unsweetened almond or coconut milk
- 3/4 tsp. Pink Himalayan salt
- 1/4 tsp. freshly ground black pepper
DIRECTIONS:
- In a large pot over medium heat, sauté the onions and mushrooms in olive oil for about 10-15 minutes, stirring occasionally, until lightly browned. Add the garlic and sauté for another 1-2 minutes.
- Add the chicken broth, cream, almond milk, salt and pepper and stir well. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
- Using an immersion blender or regular blender, puree the soup until smooth.