Whole 30- Mushroom and Garlic Soup

Hey you guys!

Day 7 of my Whole 30 program and it’s going great!

 

One thing that has helped me tremendously is Tessemae’s products that I have found.  I wrote the other day that I bought the Lemon and garlic dressing and the Garlic spread.

I used both of these products in my Mushroom and Garlic Soup recipe that I got off Tessemae’s web-site.

 

It was delish!

I have made mushroom soup many times in the past and it has always come out ok.  Kinda bland, but mushroomy…

This soup had a nice rich flavor of roasted garlic (I used more of the spread than instructed).

The soup was rich, warm and very fulfilling with a ton of flavor.

 

Whole 30 approved baby!

I have been eating it all week long and I am loving it.

With that said here is the modified recipe from Tessmae

 

Mushroom and Garlic Soup

 

What you need

2 tablespoons Tessemae’s Lemon Garlic
1 large yellow onion, peeled and chopped
coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
3 tablespoons Tessemae’s Slow Roasted Garlic
1 pound cremini mushrooms, thinly sliced
1/2 pound shitake mushrooms stemmed, thinly sliced
1/2 pound white button mushrooms stemmed, thinly sliced
8 cups chicken stock
1 cup coconut milk
2 teaspoons fresh lemon juice

Crumbled bacon (Optional)

What to do

  1. In a bowl, cover the dried mushrooms with 1 cup warm water and let soak until soft, about a half hour. Lift the mushrooms out of the liquid (so the grit stays in the bottom). Pour all of that flavored liquid through a paper towel or coffee filter into a bowl. Add the mushrooms back and wait to add them to the soup.
  2. Heat the Lemon Garlic in a large pot over medium. Add the onion, season with salt and pepper, and cook until tender. Stir in the Roasted Chopped Garlic and cook until fragrant, about 1 minute.
  3. Increase the heat to high and add the sliced mushrooms. Cook, stirring, until the mushrooms are tender, about 5 minutes. Add the thyme, stock and the reserved soaked mushrooms with their liquid. Bring to a boil, reduce to a simmer, and cook until the flavors meld, about 30 minutes.
  4. Add the coconut milk or cream and puree the soup in batches in a blender or right in the pot with an immersion blender. Thin with water if too thick, simmer a little if too thin. Adjust seasoning with lemon juice, salt and pepper.

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