Post by viggie on Apr 25, 2015 23:59:44 GMT
I've made this one with button mushrooms as well, both are great!
1 cup shallots, chopped
1 cup white onion, chopped
10 cloves garlic
1/4 cup coconut oil
24 ounces of portabella mushrooms, sliced
1 tsp of thyme
1/2 tsp. sea salt
1 tsp. pepper
2 quarts broth
1/2 cup flat-leaf parsley, chopped
2 TBSP coconut aminos (or soy sauce)
1 cup cream
Saute shallots, onion, and garlic in a soup pout in oil until softened. Add chopped mushrooms and cook until tender. Sprinkle with thyme, salt, and pepper. Add broth, parsley and aminos and simmer 20 minutes. Add cream and cook 5 more minutes. Use steam safe blender or immersion blender and blend to desired consistency.
1 cup shallots, chopped
1 cup white onion, chopped
10 cloves garlic
1/4 cup coconut oil
24 ounces of portabella mushrooms, sliced
1 tsp of thyme
1/2 tsp. sea salt
1 tsp. pepper
2 quarts broth
1/2 cup flat-leaf parsley, chopped
2 TBSP coconut aminos (or soy sauce)
1 cup cream
Saute shallots, onion, and garlic in a soup pout in oil until softened. Add chopped mushrooms and cook until tender. Sprinkle with thyme, salt, and pepper. Add broth, parsley and aminos and simmer 20 minutes. Add cream and cook 5 more minutes. Use steam safe blender or immersion blender and blend to desired consistency.
