Healthy Cream of Mushroom Soup

Name: Healthy Cream of Mushroom Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Gluten-Free, Grain-Free
Ingredients: 2 TB unsalted grass-fed butter; 1 medium onion, peeled and finely chopped; 14 oz mushrooms, roughly chopped; ½ tsp ground paprika; 2 cups chicken stock (or you homemade chicken bone broth); ¼ cup heavy cream; Sea salt; Freshly ground black pepper; 2 TB soured cream; 1 tsp snipped chives

Rich and packed with flavor, a comforting bowl of mushroom soup will hit the spot during colder months.

Cream of mushroom soup is an essential ingredient here in Minnesota, we put it in EVERYTHiNG! But the canned stuff from the store has some less than savory ingredients. So I decided to come up with a healthy version of my own. You can make this ahead in large batches and can it or freeze it, so it can be used in a pinch.

Rich and packed with umami flavor, a comforting bowl of mushroom soup will always hit the spot. Double up the recipe if you are cooking for more than two people, or divide the mixture into four mugs and enjoy this as a lovely cup of soup lunch option – with a grain-free bread roll!

Serves 2

Healthy Cream of Mushroom Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Rich and packed with flavor, a comforting bowl of mushroom soup will hit the spot during the cold months.

Ingredients

2 TB unsalted grass-fed butter 
1 medium onion, peeled and finely chopped  
14 oz mushrooms, roughly chopped
 ½ tsp ground paprika 
2 cups chicken stock  (or you homemade chicken bone broth)
¼ cup heavy cream
Sea salt
Freshly ground black pepper 
2 TB soured cream 
1 tsp snipped chives

Instructions

Melt the butter in a large non-stick pan or wok and add the onions, cooking over moderate heat until softened.
Tip in the mushrooms and paprika and stir continuously until the mushrooms soften and start to caramelize.
Pour in the chicken stock and reduce to a simmer. Cover with a lid and leave for 10 minutes.
Remove 2-3 little mushrooms to use as garnish (if desired) and set aside. Use a stick blender to blitz the mixture as smooth as possible. If it is too thick for your liking, add a dash of water. If it is too thin, place the pan back on the heat and leave to reduce (uncovered) for 2-3 minutes.
Stir through the cream and allow to warm through, tasting the mixture and adjusting the seasoning with salt and freshly ground black pepper as needed.
To serve, divide between two warm bowls and top with a dollop of soured cream and the mushroom garnish. Finish with snipped chives.