Ever since Heather and I got on the paleo bandwagon, my mom has been curiously intrigued. I have my mom to thank for turning me on to cooking from an early age, and she’s been enjoying our recipes and making suggestions. This is a take on a soup that she cooked for herself just after Christmas, and as we love mushroom soup as well, decided to give it a try. It turned out really well, so we wanted to share the love. We’re finally getting the cold winter weather here in the mid-Atlantic, so warm soups really hit the spot after coming in from work or errands.
3 C sliced baby bella mushrooms
4 C beef broth
1/2 vidalia onion, thinly sliced
3 Tbsp ghee, split 2 Tbsp and 1 Tbsp
1 can full fat organic coconut milk
pinch of pepper
Melt 2 Tbsp of ghee in medium stock pot and then add sliced onions to lightly caramelize. Simmer on medium approximately 5 minutes, stirring frequently, and then turn to low for an additional 3-5 minutes.
Add sliced mushrooms and coat in ghee/onion mixture. Add in additional Tbsp of ghee and cook mushrooms for another 4-5 minutes on low.
Add beef broth and bring to a simmer for 5 minutes.
Pour coconut milk while stirring and simmer an additional 2-3 minutes.
Add pepper to the soup, and serve.