Cream of Mushroom Soup {Gluten-free, Grain-free, Paleo Option}

If you are looking for more variety in you soup repertoire, here is one to add: an amazingly flavorful and nutritious CREAM OF MUSHROOM SOUP recipe that uses nothing but wholesome and clean ingredients. It is grain-free, gluten-free and can easily be made dairy-free.

Did you know the many health benefits of eating mushrooms?

• Provide an amazing defense against bacteria
• Loaded with Vitamin D
• Improve immune system function
• Excellent source of antioxidants including polyphenols, selenium and ergothioneine (a 'master antioxidant')
• And more!

My recipe uses only 4 or 5 ingredients and takes about 10 minutes to prepare and another 10 to cook.

CREAM OF MUSHROOM SOUP (GLUTEN-FREE, GRAIN-FREE, PALEO OPTION)

Ingredients:

2 small or 1 large tray of white button or cremini mushrooms (or any other kind)

1 medium yellow onion

2 Tablespoons avocado oil/extra virgin coconut oil

Filtered water or 1 32oz carton of organic bone broth/chicken stock

1 stick grass-fed butter (or 8 Tablespoons ghee)

fresh or dried parsley

sea salt and black pepper to taste

Preparation in InstantPot pressure cooker:

1. Roughly chop onions and mushrooms.
2. Set InstantPot on SAUTÉ setting and add oil. Heat for about a minute.
3. Add onions and sauté for about a minute. Add mushrooms, stir and sauté for about a minute.
4. Add enough broth/water to fully cover vegetables. I usually use one whole 32oz carton and some of the second.
5. Cover with lid and set InstantPot to SOUP setting. Manually adjust timer to 10 min.
6. When time is up, depressurize InstantPot, remove lid, and add the butter and chopped parsley. Place lid back and let it sit for 5 minutes.
7. Remove lid, remove insert with a kitchen towel or using oven mitts.
8. Using an immersion blender, blend soup into creamy consistency. If too thick, add more of the broth/water.
9. Season to taste using sea salt and black pepper.
10. Optional: Serve with a dollop of grass-fed yogurt or some grated cheese.
11. Refrigerate leftovers in glass container for up to 5 days, or freeze for up to 2 months.

Preparation on stovetop:

1. Chop vegetables.
2. Heat oil on medium in large stainless steel pot.
3. Add onions and sauté for about a minute. Add mushrooms, stir and sauté for about a minute.
4. Add enough broth/water to fully cover vegetables. I usually use one whole 32oz carton and some of the second.
5. Bring to boil, the reduce to simmer, cover with lid leaving a crack of opening and simmer for 10 minutes, until vegetables are soft.
6. Remove from heat, add butter and parley and cover. Let sit for 5 minutes.
7. Using an immersion blender, blend soup into creamy consistency. If too thick, add more of the broth/water.
8. Season to taste using sea salt and black pepper.
9. Refrigerate leftovers in glass container for up to 5 days, or freeze for up to 2 months.

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