Cream of Mushroom Soup
1 large shallot or 1 small onion
16 oz baby portabella mushrooms, chopped
1 medium zucchini, chopped
1 tbsp cooking fat of choice
1 can coconut milk
3-4 cloves of garlic, minced
1 cup kale or spinach, chopped
2 bay leaves
1 TB fresh thyme (or 1 tsp dried thyme)
1 tsp black pepper (optional, omit for AIP)
1 tsp+ Magic Mushroom Powder*
- Heat a pot on medium-high heat. Add 1 tbsp cooking fat, and when it has warmed or melted add in shallot/onion. Sauté until browned, about 5-7 minutes.
- Add mushrooms and zucchini with a pinch of salt (the salt will help them release their liquid and brown more quickly).
- When veggies have cooked down and are soft (another 5-7 minutes), add in minced garlic and stir well to incorporate. Sauté for 1 minute.
- Add coconut milk, then fill the coconut milk can with water and add that as well. Stir to combine things well.
- Add kale or spinach to the party and allow them to wilt (2 minutes for spinach, 3-5 minutes for kale).
- When greens have wilted, add bay leaves and Thyme, and stir to combine.
- Bring the soup to a simmer, then turn the heat down to medium-low and put a lid on top. Set a timer for 15 minutes.
- After 15 minutes, it’s time to blend ‘er up! Either carefully add soup ingredients to a high speed blender and blend well, or use an immersion blender to blend. Blend until velvety and smooth.
- Add 1 tsp Magic Mushroom Powder and give it a quick blend. Taste and add more seasoning if necessary.
- Alternatively, you could add 1 tsp salt, but keep in mind that the umami flavor will not be as strong (you can always add something else in to achieve an umami flavor, like fish sauce).
- Spoon into bowls (or mugs) and slurp up!
-You can buy Magic Mushroom Powder at Whole Foods (which is not AIP-compliant because the storebought version contains nightshades), or you can make your own via the recipe here. I made my own (a 1/3 batch made PLENTY) and omitted red pepper flakes to keep it nightshade-free. It’s the perfect pop of umami, and I love adding it to dishes in place of salt.
-This keeps in the refrigerator for up to 1 week and reheats well, either on the stovetop or in the microwave.