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
Calories: 231kcal | Carbohydrates: 8g | Protein: 4g | Fat: 22g | Saturated Fat: 18g | Sodium: 866mg | Potassium: 533mg | Fiber: 1g | Sugar: 2g | Vitamin C: 20mg | Calcium: 23mg | Iron: 1mg