Creamy Mushroom Bisque



When it is colder in Los Angeles than New York, all I want to eat is soup. The only problem is that the most satisfying soups I want to devour all require cream, which is not on the anti-inflammatory diet I prescribe to my clients or myself.

Instead of using cream to make my soups smooth and hearty, I substitute with coconut milk which provides the same creaminess as the dairy version.

Not only is coconut milk the perfect replacement for dairy but it is also on the Haas Holistic Plan as one of my favorite super foods. As my mother would say, "It's a two-fer."

This superfood is great for your skin, hair, nails, metabolism, brain, cholesterol, weight, heart, immune system, thyroid and hormones, just to name a few.

This weekend, while you are freezing your gluten-free buns off, make my Creamy Mushroom Bisque to warm you up from the inside out.


Mushroom Bisque

Prep Time: 5 minutes

Cooking Time: 30-40 minutes

Yields: 4 servings

Ingredients:

1 Tablespoon        Coconut oil

1/2                         Onion

½                           Fennel

2                           Carrots

2-3 Cloves            Garlic

3 Cup                    Mixed mushrooms (shitake, brown, Crimini, button, etc)

1 1/2 Teaspoons   Cumin

2 Tablespoons      Coconut Liquid Aminos

3 Cups                  Low Sodium Veggie or chicken stock

1.5 Cups               Coconut Milk (light or regular. Regular with give you more of a creamy consistency)                              

Pink salt to taste

Directions:

Chop onion, fennel and carrots into 1 inch pieces.

Heat a pot with a little oil and cook the chopped vegetables plus the garlic. Cook for 5 minutes then add the mushrooms and season with cumin and coconut liquid aminos. Cook for another 5 minutes or until all vegetables are soft. 

Add the stock and coconut milk. Bring to a boil on a high heat, then reduce to a low heat and simmer for 30 minutes or until all the vegetables are soft.

Place the soup in a blender and mix until smooth until smooth. Return to the pot to heat through.

Safety Note:

When blending a hot liquid, only fill the blender 1/3 of the way to start. Blend in small batches if needed. Make sure to vent the lid, so the hot air can escape by covering it with a kitchen towel. Start the blender on a low speed and gradually, turn it up.

Variations:

You can add chopped, fresh cilantro or parsley, and/or toasted pumpkin seeds for garnish, after to blend and before you serve it.

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