Monday, October 20, 2014

Cream of Mushroom Soup for the Whole Foodie

This soup is so creamy and delicious. It is the perfect fall meal. It's also healthy which is a major plus! For all you Trim Healthy Mamas, this is a S meal.

  • 1/4 cup of grassfed butter
  • 3 cloves garlic, minced
  • 1 1/2 pounds of thinly sliced portabella mushrooms
  • 1 onion, diced (I used green this last time)
  • Himalayan salt and freshly ground black pepper, to taste
  • 1 cup of heavy cream
  • 4 cups of chicken broth
  • 1/2 teaspoon dried thyme or 2 drops Thyme Essential Oil
  • 1/8 tsp of gluccie

  • Melt butter in a large stockpot over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, about 5-6 minutes. season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent
  •  reduce heat and stir in chicken broth, heavy cream and thyme. Cook for about 6-7 minutes stirring frequently
  • Last few minutes add in gluccie. Make sure you stir as you add so that it doesn't clump
  •  If the soup is too thin, add gluccie as needed until desired consistency is reached.
  • Serve immediately.

☆If you like this recipe and want to see more, please click here to attend my cooking with essential oils class. I will be sharing many healthy, hearty, and immune boosting recipes that are perfect for this time of year. The class is free and you can do it from the comfort of your home!

What are some fall favorites at your house?

*Want to know how I'm staying thin through pumpkin season and the holidays? Read about it here!

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