Portobello and Potato Creamy Soup - Nutrient Dense (Excellent Potassium, C Vitamin and Prebiotic Source)

October 22, 2018



Mushrooms and Potato Creamy Soup

Serves: 4


Time Preparing: 20 minutes

Time Cooking: 30 minutes

Total Time: 40 minutes



- 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)



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

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