Alvin H. Danenberg, DDS November 23, 2015
My recipe for creamy mushroom soup is velvety and filling. Even if you left out the coconut milk or heavy cream, it is still thick and creamy. It also has some kick because of the Jalapeño pepper and red pepper flakes. You could adjust the heat by reducing or increasing these peppers. (Notice: I snuck some important trace nutrients from seaweed into the recipe by incorporating kelp granules.)
Creamy Mushroom Soup
- 2 tablespoons ghee
- 1 red onion, diced
- 1 (8 oz) package Crimini mushrooms, roughly chopped
- 6 cloves garlic, minced
- 1 jalapeño pepper, roughly chopped (remove rib if you don’t like spicy food)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon Kelp Granules (I use Maine Coast Organic Kelp Granules)
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes, (adjust to taste or omit)
- ¼ cup red wine
- 2 cups bone broth
- 1 cup full-fat coconut milk or grass-fed heavy cream
- Chopped fresh basil for garnish
- Add ghee to a Dutch oven or heavy soup pot over low heat; then add onions, mushrooms, garlic, and jalapeno pepper. Cover and cook until all ingredients are soft (about 15-20 minutes).
- Add thyme, kelp granules, bay leaf, and pepper flakes. Stir. After another minute or so, add wine to deglaze the pot.
- Cook uncovered for 5 minutes, stirring occasionally, then add bone broth and raise heat to boil.
- Let mixture simmer for about 10-15 minutes to thicken.
- Remove bay leaf
- Blend the mixture in a blender (like the Vitamix) or with an immersion stick blender.
- Add mixture back to pot, stir in coconut milk or cream, and heat thoroughly on medium heat (do not boil).
- Salt and pepper to taste.
- Garnish with basil and serve. (This soup is also delicious cold. Try it. You might like it better chilled.)