As a holistic nutritionist, I try to avoid buying soups from cans and packages as much as possible. One of the reasons I tend to make my own soups is because many store-bought conventional soups are packed with additives such as sodium, MSG, colouring agents and preservatives. I prefer making my own soups that are gluten-free, soy-free and made with fresh ingredients.
Home made soups are super easy to make and taste way better than store bought soups. Making a big batch of soup, and storing the leftovers in the freezer is perfect for those bone chilling cold days - which is pretty much January to March.
Soups up! Give this soup a try and let me know your thoughts.
Paleo-Friendly Mushroom Soup
1 pound cremini mushrooms, wiped with damp paper towel and chopped
8 oz assorted wild mushrooms or skiitake mushrooms, chopped
6 tbsp grass-fed organic butter
1 medium yellow onion, chopped
1 garlic clove, minced
4 cups organic chicken stock or bone broth
¼ tsp sea salt
¼ tsp freshly ground black pepper
1. In a Dutch oven or large saucepan, heat 2 tbsp butter over medium heat. Add the onion and cook for about 4 minutes until soft and translucent. Add the remaining butter, garlic, and all the mushrooms. Cook, stirring occasionally, for about 8 minutes.
2. Pour in the broth and bring to a boil. Reduce the heat and let simmer, covered, for 30 minutes.
3. Remove from the heat. If you are using an immersion blender, blend the soup right in the pot until desired consistency. If using a blender or food processor, let the soup cool a bit and blend in batches, being very careful of the hot liquid.
4. Return to heat if necessary and season with salt and pepper.
Serve and enjoy!
*Nutritional tip - Mushrooms are known for their immune-boosting properties. They help reduce inflammation and help prevent DNA damage. PLUS the are filled with iron, Vitamin B and D and selenium. Shiitake mushrooms contain estrogen inhibitors (blockers) that may also help lower the risk of breast cancer.
*Photo courtesy of: tumblr