This recipe is great for warming up on a crisp fall evening. It is very versatile and there are a variety of options to cater toward any dietary restrictions you may have. If you prefer some texture in your soup, reserve some of the mushrooms after sauteing to stir back in after blending. This can be hearty enough to be used as a main course, or can be used as side dish. It can even double as a sauce in recipes such as green bean casserole.

This recipe can be compliant with Vegan, Vegetarian, Paleo, Whole 30, SCD, Ketogenic, Dairy-Free, and Gluten-Free diets using the suggested modification below.

Serves: 5-6

Ingredients:

Ingredients prepped and ready to go!

Ingredients prepped and ready to go!

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  • 1+ pound of assorted mushrooms, roughly chopped

  • 1 large yellow onion, chopped

  • 2 carrots, chopped (omit for keto)

  • 2 celery stalks, chopped

  • 4 cloves garlic, minced

  • 2 TBS of butter (swap for more EVOO for dairy free/vegan or omit)

  • 2 TBS Extra virgin olive oil

  • 3 strips of bacon (omit for vegan/vegetarian)

  • 4 cups chicken or beef bone broth (substitute vegetable broth for vegan/vegetarian)

  • ½ cup heavy cream (substitute full fat coconut milk for dairy free/vegan)

  • 1 TBS dried thyme

  • 1 tsp sage

  • 2 bay leaves

  • Pinch of cayenne

  • Squeeze of fresh lemon juice

  • Herbed sea salt (or regular sea salt if not available) and pepper to taste

  • Fresh chopped parsley or chives for garnish

 

Instructions:

  1. If using bacon, fry over medium heat in a large stockpot. Remove bacon from pot, chop and save for garnish. Reserve a couple TBS of bacon grease in the stockpot.

  2. Add butter (EVOO for dairy free/vegan) and sauté the mirepoix (onion, carrot, celery) over medium-high heat until onions are translucent – about 5 minutes.

  3. Add the garlic and sauté until fragrant – about 30 seconds.

  4. Add the chopped mushrooms and cook through – about 5-6 minutes.

  5. Add the broth along with the herbs/spices and some salt/pepper and bring to a boil, then bring down to a simmer.

  6. Let simmer for about 30 minutes.

  7. Remove from heat and mix in cream (or coconut milk), EVOO, and lemon juice.

  8. Remove bay leaves, and either use an immersion blender to blend in the pot, or transfer to a normal blender and blend in batches until smooth.

  9. Check seasoning and adjust if necessary.

  10. Transfer to serving dishes and garnish with chopped bacon if using and parsley or chives.