Creamy Mushroom Soup

2 tablespoons PrimalFat coconut ghee
1 large leek, trimmed and sliced
1 pound fresh gourmet mushrooms, such as shitake, Portobello, Oyster, or Crimini, coarsely chopped
Salt and freshly ground black pepper
3 cups chicken or vegetable stock
½ cup organic coconut milk
1 tablespoon grass-fed organic garlic Ghee
1-2 tablespoons minced fresh chives

Heat a large soup pot over high heat. Once the pot is hot, add Coconut Ghee and swirl the pan. Add leeks and mushrooms (we also added 2 cloves chopped garlic), salt and pepper. Stir often, for about 10 minutes as the mushrooms cook, releasing their liquid. Carefully add the stock; bring to a boil and reduce heat to simmer for 10 minutes. Puree the soup in a blender, adding more stock if a thinner soup is desired. Return to pot and stir in cream or coconut milk along with Garlic Ghee. Serve garnished with chives and a fresh grind of black pepper.

If you have any left-over soup, use it as sauce for a kind of paleo beef stroganoff. Brown ground beef and onions. Add the mushroom soup and simmeruntil warmed through. Put it on top of a pile of mashed butternut squash and zucchini, or something paleo of your choice.

No comments:

Christmas Countdown