This soup is so delicious and is GAPS friendly. Keep your eyes on my blog for more delicious soup recipes this month.

Ingredients:

4 Tbsp Ghee
2 medium onions
10 cups mushrooms*
1 Tbsp paprika
2-3 sprig fresh thyme
2 cups Bone Broth or Meat Stock
2 cups kefir, yogurt or coconut milk
Salt and Pepper to taste

*Choose a variety of mushrooms for best flavor. You can use white button mushrooms but its best to add baby portobellas, oyster mushrooms or morrels which are often available in the grocery store. Dried mushrooms can add a rich flavor when mushrooms are not in season. 

Method:

Melt ghee is a large soup pot or Dutch oven. Add the onion and sauté until they soften. Add paprika and mushrooms. Continue to sauté until mushrooms become soft. The mushrooms will ‘cook down’ and reduce in volume.

Add broth or stock. Simmer for about 10 minutes. When the soup is slightly cooled, stir in kefir, yogurt or coconut milk. Salt and pepper to taste.

Serve with a sprinkle of paprika.

This soup can replace “Cream of Mushroom” soup in any recipe. Just omit the paprika when cooking and puree when finished. Store in jars in your freezer to use anytime you need it.. It is so much tastier and healthier than the glop from a can.

This recipe was featured in the January 2015 Savor Your Health e-newsletter. Sign up in sidebar for monthly tips, tricks, recipes and health information.