Truffled Mushroom Soup
This is a strongly herbed soup that deeply warms and grounds you if you are feeling a little flighty or cold.
Servings: 4 servings
- medium stockpot
- 2 cups grey oyster mushrooms, chopped
- 2 large portobello mushrooms, sliced 1cm thick
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 6 cups Pacific Foods Organic Mushroom Broth
- 1 cup organic canned coconut milk, full fat
- 4 tbsp freshly chopped basil
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tsp truffled salt
- 1 tbsp dried rosemary
- 1 tsp sea salt
- 1 tbsp organic virgin coconut oil, unrefined
- green onion for garnish
- fresh black pepper, to taste
- In a large stockpot on medium heat, melt coconut oil and sautee onion and garlic with sea salt, garlic powder, black pepper and nutritional yeast until onions are very soft.
- In a large frying pan on medium/high, heat coconut oil and fry portobello slices while dusting them with truffle salt and without overcrowding the pan. (this could take 2-3 pans full) Once the portobellos are done, quickly fry the oyster mushrooms with the rest of the truffle salt.
- Add all mushrooms to stockpot.
- Add mushroom broth and place rosemary in a tea steeper and let simmer in the broth for 20 minutes.
- Finally, add coconut milk and fresh basil and heat for 5 minutes. Remove steeping rosemary. Garnish with green onion and black pepper and serve hot.
One thought on “Truffled Mushroom Soup”
This does sound more hearty, I’m going to have to try it. And good luck with the “it’s okay to say no”. That can be a tough one… 🙂