Portobello Mushroom Soup
Delicious creamy portobello mushroom soup to warm you up on a cold winter day !
purple or white onion
cold pressed extra virgin olive oil
cremini or white mushrooms
turkey, chicken or vegetable
(or substitute 1 tbsp of soy sauce)
salt and pepper to taste
Heat 1 tbsp of olive oil in a large saucepan and add the onions and saute for 3 minutes
Add the coarsely chop the mushrooms to the onions and saute for another 3 or 4 minutes until the mixture softens.
Add 2 cups of cold stock to the saucepan to remove the fond from the bottom of the pan and bring to medium simmer.
Add 1/2 cup of coconut milk and 2 tbsp of coconut aminos and remove from heat.
Pour half the mixture into a blender and process until smooth and then set aside in bowl or saucepan.
Blend the remaining half of the mixture and add to the first batch.
Season the soup to taste with salt and pepper and enjoy!
If you are using soy sauce in this recipe be sure to taste the soup first before you add more salt.