Lectin Free Creamy Mushroom Soup
by: Seema Racela

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- Extra virgin olive oil
-1/2 cup onion, diced
-2 cloves garlic, pressed
-3 cups mushrooms, chopped
-1/4 teaspoon dried sage
-1/4 teaspoon dried rosemary, crushed
-1 teaspoon salt
-4 cups homemade pastured chicken stock (or water)
-2/3 cups organic heavy cream
-1 tablespoon homemade butter (or French, A2 butter, or grass-fed ghee)

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1. Coat the bottom of a Dutch oven pot with oil and warm over medium heat.
2. Add the onions and cook until softened, about 3-5 minutes.
3. Add the garlic, mushrooms, salt, and herbs and cook (stirring frequently) until most of the water has evaporated from the mushrooms, about 8 minutes.
4. Add the stock and bring to a boil.
5. Turn the heat down to low, cover the pot, and simmer for 15 minutes.
6. Add the butter and cream and stir.
7. Purée using an immersion blender or regular blender.

8. Serve warm.  Enjoy!