Thursday, November 21, 2013

Creamy Mushroom Soup...No More Campbells Needed!

From Kristi's Kitchen


2 tbsp. unsalted organic butter
2 c. bella mushrooms, chopped
1/2 small onion, finely diced
2 c. organic unseasoned chicken stock (if seasoned, just reduce your sea salt and garlic powder to taste)
14 oz. coconut milk
1/4 + 1/8 tsp. thyme
1/8 + 1/2 tsp. Garlic powder
1 1/4 + 1/8 tsp. Sea salt
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
1 tsp. Xanthan gum
6 turns of the pepper mill
1/4 -1/2 c. chopped Kale (hardy addition)


-Saute onions and mushrooms in butter
-Add in all ingredients except xanthan gum
-Bring to a boil and slowly sprinkle in xanthan gum
-Return to boil until soup thicken slightly

Serve warm as a first course or along side a salad or quiche as a meal

This recipe is 2 hardy servings or enough for that "cream of "recipe - no can needed… if you desire to be completely casin and dairy free you may sauté the veggies in the chicken broth instead of butter or exchange the butter for ghee...

This is perfect for the holiday's green bean casserole tradition - be looking for that recipe shortly!

Happy Eating!

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