December 14, 2019
Mushroom Soup
Earthy and hearty despite being dairy-free, this is an easy and filling soup. Top with a poached egg or serve with bacon to make it a meal.
Servings: 4
Calories: 231kcal
Ingredients
- 1/2 ounce dried porcini mushrooms
- 6 tablespoons butter flavored coconut oil
- 1/2 onion thinly sliced
- 2 cloves garlic
- 12 ounces button mushrooms halved
- 4 cups chicken stock divided
- 1 sprig parsley
- 2 tablespoons sherry vinegar
- salt and pepper
- lemon zest and juice optional
- fresh parsley chopped fine, optional
Instructions
- Boil one cup of chicken stock. Add the dried mushrooms and soak to rehydrate. Set aside while you prepare the onions and mushrooms.
- Melt the butter flavored coconut oil in a large pot over medium-high heat. Add the onions and cook until soft and translucent, about 5-8 minutes Add garlic and cook until fragrant, one minute. Add the mushrooms and cook for another 10 minutes, stirring often until browned.
- Add rehydrated mushrooms and the soaking liquid along with the chicken stock and bring to a boil. Reduce to a simmer and cook for one hour.
- Using an immersion blender, puree the soup until smooth. Add the vinegar and season to taste with salt and pepper. Add lemon and parsley, if desired.
Nutrition Facts
Mushroom Soup
Amount per Serving
Calories
231
% Daily Value*
Fat
22
g
34
%
Saturated Fat
18
g
113
%
Sodium
866
mg
38
%
Potassium
533
mg
15
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin C
20
mg
24
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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