Mushrooms and Potato Creamy Soup
Serves: 4
Time Preparing: 20 minutes
Time Cooking: 30 minutes
Total Time: 40 minutes
Ingredients
- 3 cups mini Portobello, sliced
- 4 medium potatoes, unpled and chopped
- 1 large red onion, chopped
- 8 garlic cloves, minced
- 2 tablespoons ghee or fat of choice
- 4 cups chicken stock (recipe here)
- ½ tablespoon sea salt
- Freshly grounded black pepper to taste (optional)
- Fresh chopped cilantro to garnish (optional)
Preparation
In a large pot heat ghee over medium heat
Add onions, stir occasionally, sauté until lightly golden, 10 minutes
Add garlic, stir occasionally, sauté until golden browned, 5 minutes
Add Portobello, stir occasionally, sauté 5 minutes (reserve 2-3 tablespoons to garnish – optional)
Add potatoes, chicken stock, sea salt and pepper, sauté until potatoes are soft, 15-20 minutes
Remove from heat
Carefully transfer the soup to a blender, pulse until is pureed, 2-3 minutes
Transfer soup to a serving bowl
Garnish with fresh cilantro and sautéed mushrooms (optional)
Immediately serve