Ingredients
-
1
-
1 1/2
-
2
-
4
-
1/2
-
1
-
1/2
-
1
-
4
-
1
-
4
-
-
-
-
Directions
Coconut Cream Mushroom Soup in Da’ Crock Pot, You don’t need to have a crock pot to make this, adjust times accordingly for stove-top preparation , I’m glad I took the time to make this soup It’s has a rich flavorful taste I think next time I’m going to add a little bit of celery , I don’t often write reviews but this soup is outstanding I was looking for a recipe for a friend who is in chemo and radiation treatment who can not have dairy products I made this up last night in a crock pot and left it cooking on low and this morning had some for breakfast Yum I actually roasted the second portion of mushrooms so that they would hold their body–these were just the usual cheaper white mushrooms I also added some very very fine chopped sirloin steak because my friend is having a hard time getting enough calories and nutrition due to sores in her mouth Could not use spices like she usually loves It is good just plain Add a squeeze of lime juice and it is fabulous–she can’t use the citrus but I can on my portions
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Steps
1
Done
|
In a Heatproof Bowl, Soak 1/2 of the Mushrooms in Boiling Water For 30 Minutes. |
2
Done
|
Drain Through a Fine Sieve, Reserving Liquid. |
3
Done
|
Pat Mushrooms Dry With Paper Towel and Chop Finely and Set Aside For Step #8. |
4
Done
|
in a Skillet Heat 1 Tbsp Virgin Coconut Oil Over Medium Heat. |
5
Done
|
Add Fresh Mushrooms, Cook (stirring Until They Lose Their Liquid)and Transfer to Crock Pot. |
6
Done
|
in Same Pan, Melt Remaining 3 Tablespoons Virgin Coconut Oil. |
7
Done
|
Add Onions and Cook, Stirring Until Softened. |
8
Done
|
Add Reserved Mushrooms, Garlic, Thyme, Salt and Peppercorns and Cook, Stirring, For 1 Minute and Transfer to Slow Crock Pot. |
9
Done
|
Add Bay Leaf, Broth, Coconut Milk and Reserved Mushroom Soaking Liquid and Stir to Combine. |
10
Done
|
Cover and Cook on Low For 6 to 8 Hours or on High For 3 to 4 Hours. |
11
Done
|
Discard Bay Leaf. |