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Lectin Free Creamy Mushroom Soup
by: Seema Racela

Creamy Mushroom Soup

by: Seema Racela

Lectin Free

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Gluten Free

Corn Free

Sugar Free

Grain Free

Nut Free

Creamy mushroom soup  is one of my family’s favorite recipes.  Even my mom loves it, and she isn’t normally a fan of mushrooms!  It doesn’t look like much, but this soup is full of flavor and nutrients. You can use any mushrooms that you have, but I find that if you add some oyster mushrooms into the mix, it ends up tasting a little like clam chowder.  Enjoy!

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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)

 

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, s
alt, 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. P
urée using an immersion blender or regular blender.

8. Serve warm.  Enjoy!

Ingredients

Method

Soy free, oat free, potato free, peanut free, cashew free, egg free, rice free, allergy friendly 

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