Name: Cream Of Mushroom Soup
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 tablespoons avocado oil; 3 cloves garlic; ¾ cup chopped yellow onion; 8 ounces mixed mushrooms – I used white button and shiitake; 2 tablespoons sherry cooking wine; 2 cups unsalted chicken broth (increase to 2 ½ cups if using Miyokos cream cheese); 1 8-ounce container Kite Hill ricotta cheese; ½ teaspoon dried thyme; ¾ teaspoon sea salt; ¼ teaspoon fresh cracked black pepper

Cream Of Mushroom Soup

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★★★★★

5 from 6 reviews

Author: Danielle
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 minutes
Yield: 2 1/2 servings 1x
Category: Appetizer
Cuisine: American

Ingredients

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2 tablespoons avocado oil
3 cloves garlic
¾ cup chopped yellow onion
8 ounces mixed mushrooms – I used white button and shiitake
2 tablespoons sherry cooking wine
2 cups unsalted chicken broth (increase to 2 ½ cups if using Miyokos cream cheese)
1 8-ounce container Kite Hill ricotta cheese
½ teaspoon dried thyme
¾ teaspoon sea salt
¼ teaspoon fresh cracked black pepper

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Instructions

Heat the avocado oil in a stockpot over medium heat. Add the mushrooms, onions, and garlic and sauté for 8 to 10 minutes, or until the mushrooms and onions have softened. Pour in the sherry, and simmer for 2 to 3 minutes until the liquid has mostly evaporated.
Add the broth and ricotta to a blender and blend on high until smooth, about 30 seconds.
Add the mushroom mix, salt, pepper, and thyme to the blender and pulse a few times until the mushrooms are bite-size. Pour the mixture back into the pot and simmer over medium heat until thickened, stirring frequently. Serve hot, or cool to room temperature and store in the refrigerator for 10 days.

Notes

Freeze for 6 months.

Keywords: paleo, Danielle Walker, gluten free, dairy free, mushrooms, against all grain, clean eating

Find it online: https://daniellewalker.com/dairy-free-cream-of-mushroom-soup-2/