Ever since Heather and I got on the paleo bandwagon, my mom has been curiously intrigued. I have my mom to thank for turning me on to cooking from an early age, and she’s been enjoying our recipes and making suggestions. This is a take on a soup that she cooked for herself just after Christmas, and as we love mushroom soup as well, decided to give it a try. It turned out really well, so we wanted to share the love. We’re finally getting the cold winter weather here in the mid-Atlantic, so warm soups really hit the spot after coming in from work or errands.

Ingredients

3 C sliced baby bella mushrooms

4 C beef broth

1/2 vidalia onion, thinly sliced

3 Tbsp ghee, split 2 Tbsp and 1 Tbsp

1 can full fat organic coconut milk

pinch of pepper

Method

Melt 2 Tbsp of ghee in medium stock pot and then add sliced onions to lightly caramelize. Simmer on medium approximately 5 minutes, stirring frequently, and then turn to low for an additional 3-5 minutes.

Add sliced mushrooms and coat in ghee/onion mixture. Add in additional Tbsp of ghee and cook mushrooms for another 4-5 minutes on low.

Add beef broth and bring to a simmer for 5 minutes.

Pour coconut milk while stirring and simmer an additional 2-3 minutes.

Add pepper to the soup, and serve.

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