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


1 Tablespoon        Coconut oil

1/2                         Onion

½                           Fennel

2                           Carrots

2-3 Cloves            Garlic

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