Wild Mushroom Soup
Place the ghee and olive oil in a stockpot over medium-high heat. Add the onion and cook until it’s beginning to brown, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. salt. Cook until the mushrooms become limp, 2 to 4 minutes.
Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer,and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the milk and sherry. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.
Serve with a crusty, right for your type bread and a salad of seasonal greens.
Almond Flax Roll RecipeAugust 27th, 2014
Right for Your Type Smoothie RecipesJuly 21st, 2014
Chocolate Chia Seed PuddingJuly 15th, 2014
Blueberry Cranberry Spelt MuffinsJune 29th, 2014
Zucchini “Pasta”June 11th, 2014
Leave a Comment
You must be logged in to post a comment.