
Recipes by Jenn Bruer because food is a great way to help mitigate the stress response in the body. Burnout is a real issue that concerns us all. Book Jenn for a workshop to find out more about burnout prevention and recovery.
Here is an awesome soup. Serve it with sautéed mushrooms, bacon, and a swirl of heavy cream on top!
Ingredients
3 tbsp ghee
1 large diced onion
1 cup sliced fresh crimini mushrooms
1 cup sliced fresh shitake mushrooms
1 cup sliced fresh portobello mushrooms
1 cup sliced fresh porcini mushrooms
1 cup sliced fresh button mushrooms
1 cup sliced fresh maitake mushrooms
2 cans full fat coconut milk (heavy cream would work too)
2 tablespoons arrowroot flour
2 cups cold beef broth
Salt and fresh ground pepper to taste
Directions
- Heat ghee in a large skillet, saute onions and mushrooms until soft
- Set aside one cup of the sauteed mushrooms and onions
- In a large blender add the mushrooms and onions, coconut milk, arrowroot flour, beef broth and blend until quite smooth
- Transfer to a saucepan and slowly bring to a boil until the soup thickens
- Stir in the remaining 1 cup of sauteed onion and mushrooms
Notes
- Use any combination of mushrooms you like
- If you want to use dehydrated mushrooms, just re-hydrate them for 30 minutes and use the same measurements as fresh (don’t throw out the water, it’s an awesome broth)
- If you are sensitive to arrowroot you can omit it and still have a nice flavourful soup
- If you like a soup that is completely creamy you can add all the mushrooms to the blender (I like a little bit of chunkiness)