I accidentally posted this picture last week without the recipe. Sorry about that. I found this recipe through Kat's posting on SCD Lifestyle Spotlights. Check out all of the spotlights, including the last one on Jan the Foodlady. I have ordered her very affordable cookbook and can't wait to try some more recipes from it.
This soup was very filling and hearty, I loved the richness the came from using whipping cream instead of yogurt but either one will work. It is so good for you too, if you have been cheating a bit and need to get some good nutrition back in your system this is the recipe.
Here is the original recipe at foodlady.org
Here is my revised version:
Cream of Mushroom Soup
Ingredients:
3 T. coconut or olive oil
1/2 onion, diced
1/3 lb cremini mushrooms, cleaned and diced
1 c. homemade chicken stock
1/2 c. SCD Whipping Cream
salt and pepper to taste
pinch of nutmeg
pinch of cayenne
dash of smoked paprika
Method:
1. Saute' onions in oil until lightly golden. Add mushrooms and continue sauteing until they are softened.
2. Blend with an immersion blender (or cool and use your food processor, or use a potato masher for really chunky soup) until mostly smooth.
3. Add broth, salt and pepper, nutmeg and cayenne. Bring to a boil, then remove from heat. Add whipping cream and stir until heated through, you don't want it to boil after adding the cream.
4. Serve immediately, garnish with paprika and a drizzle of cream.
Karen, I just made some for a chicken broccoli casserole, so quick, so easy with SCD cream, but best of all, so yummy! We sure are loving that cream...hips and waist included!
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