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Creamy Mushroom Soup – paleo recipe
Stav Kogan

Creamy Mushroom Soup

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Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil or Rendered Animal Fat
  • 2 lb white mushrooms, trimmed and quartered
  • 1 lb leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • Sea salt and pepper to taste
  • 4 garlic cloves, minced
  • 2 tsp minced fresh thyme or ½ teaspoon dried thyme
  • 5 cups Beef Broth or Stock
  • ½ cup Madeira, plus extra for serving
  • ½ cup coconut milk
  • 2 tsp lemon juice, freshly squeezed

Method
 

  1. 1. Melt fat in a Dutch oven over medium-low heat.
  2. Add mushrooms, leeks, ½ teaspoon sea salt, and ¼ teaspoon pepper, cover, and cook until mushrooms are softened and wet, 8 to 10 minutes. Uncover, increase heat to medium-high, and cook, stirring occasionally, until mushrooms are dry and well browned, 8 to 12 minutes.
  3. Transfer ⅔ cup of mushroom mixture to a cutting board and chop finely; set aside.
  4. 2.
  5. Stir garlic and thyme into pot and cook until fragrant, about 30 seconds.
  6. Stir in broth and Madeira, bring to a simmer, and cook until mushrooms and leeks are completely tender, about 20 minutes.
  7. Cool, before proceeding to the next step.
  8. 3.
  9. Working in batches, process the soup in a blender until it is smooth. Return soup to a clean pot and stir in chopped mushroom mixture, coconut milk, and lemon juice. Reheat soup gently over medium-low heat and season with sea salt and pepper to taste.
  10. Drizzle individual bowls with extra Madeira before serving.

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