If you read my post on my Butternut Squash Soup, you might remember that I’m not a huge soup person. But when I did eat soup, I grabbed Cream of Mushroom! I LOVE mushrooms so this was my go-to when soup was on my mom’s menu.
I don’t know if you have read the ingredients on some of those canned soups on the shelf but I have found myself standing there for hours on end (ya, that’s an exaggeration….) picking up can after can, looking at labels …hoping to find one can that would just offer the ingredients that were specific to the name on the can! But nope.
One rainy day, I was actually craving a bowl of soup. I decided to take a whack at my childhood favorite soup. Luckily I had everything on hand that I figured I might need to make it. And there I went….adding this and that and voila, this happened. My hubby is always my guinea pig (poor guy) and he came back for seconds 🙂 At that point, I called it a day!
I’ve made it a few times afterward with modifications by adding some chorizo to a batch & some spicy sausage another. Both were amazing! I think the soup is great on its own but it also is a great base for adding your favorite proteins. Hmmm…it’s supposed to rain this weekend – this may be happening in my kitchen! What about yours???
- 8 oz pkg portabella mushrooms
- 3 tbsp onions/chopped
- 2-3 minced garlic cloves
- 1/2 cup goat milk
- 1/2 cup full fat coconut milk
- 2 tbsp grassfed butter or ghee
- 3 tbsp almond flour (divided)
- 2 cups chicken stock
- 1 tsp @flavorgod 'Garlic'
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- Slice & dice mushrooms (I leave some sliced & diced some)
- Add butter to large pan.
- Once melted, add onions, garlic & mushrooms. Sauté til tender.
- Add 2 tbsp of the almond flour, mix & let simmer a few min....then add chicken stock to warm, stirring occasionally.
- In a bowl, mix coconut milk & goat milk together, add remaining tbsp flour & seasonings.
- Add to your pan & bring to a simmer, stirring occasionally.
- Done. Eat!
