Creamy Mushroom Soup

Prep Time 10

Cook Time 20

Total Time 30

Course dinner, Soup

Servings 4

2 Tbsps ghee, grass-fed butter, unrefined coconut oil, or avocado oil
1 large yellow onion, diced
1-2 cloves garlic, minced
1 lb mushrooms, chopped
2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
4 cups chicken bone broth
1 bay leaf bay leaf
4 Tbsps unsweetened coconut yogurt, coconut milk, Greek yogurt, cream, or sour cream
2 tsp thyme (dried or fresh)
a small handful flat-leaf parsley, roughly chopped

Melt your butter in a large stockpot over medium-high heat.
Add in your diced onions and saute until soft but not browned, about 4 mins. Add in the garlic and saute for 30 seconds more.
Add in your mushrooms and cook over medium-high heat for another 3 mins until softened. Sprinkle in the arrowroot powder/flour and stir with a wooden spoon to combine well.
Pour in the chicken broth, stir well, then bring the mixture to a boil, then add the bay leaf and lower to a simmer for another 15-20 mins.
Remove and discard the bay leaf, then remove the pot from the heat.
Add in the cream/yogurt or milk of your choice and blend using a hand blender/immersion blender until smooth or to your desired consistency. Taste test, add additional cream/yogurt if desired. Sea salt and freshly ground black pepper to taste.
Sprinkle with fresh parsley and thyme, if you like.
Serve hot and Enjoy!