Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons PRIMALFAT ™ Coconut Ghee; 1 large leek trimmed and sliced; 1 pound fresh gourmet mushrooms such as shitake, Portobello, Oyster, or Crimini, coarsely chopped; Salt and freshly ground black pepper; 3 cups chicken or vegetable stock; 1/2 cup organic coconut milk Add AFTER the boil.; 1 tablespoon Grass-fed Organic Garlic Ghee; 1-2 tablespoons minced fresh chives

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 30 minutes

Servings: 1

Author : loubernardb5c7e6

contains white meat tree nut free nut free

Ingredients

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2 tablespoons PRIMALFAT ™ Coconut Ghee1 large leek trimmed and sliced1 pound fresh gourmet mushrooms such as shitake, Portobello, Oyster, or Crimini, coarsely choppedSalt and freshly ground black pepper3 cups chicken or vegetable stock1/2 cup organic coconut milk Add AFTER the boil.1 tablespoon Grass-fed Organic Garlic Ghee1-2 tablespoons minced fresh chives

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Instructions

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Heat a large soup pot over high heat. Once the pot is hot, add Coconut Ghee and swirl the pan. Add leeks and mushrooms (we also added 2 cloves chopped garlic), salt and pepper. Stir often, for about 10 minutes as the mushrooms cook, releasing their liquid. Carefully add the stock; bring to a boil and reduce heat to simmer for 10 minutes. Puree the soup in a blender, adding more stock if a thinner soup is desired. Return to pot and stir in cream or coconut milk along with Garlic Ghee. Serve garnished with chives and a fresh grind of black pepper.