Creamy Mushroom Soup

Ghee can turn a so-so relationship into a fabulous union. Mushrooms are a good example. Cooked in flavorless oil, they are so-so, but cooked in flavorful ghee, either plain or spiced, mushrooms take on a dimension of exquisite flavor that oil simply cannot match.

To be at their tastiest, sauté mushrooms over very high heat. This quickly removes their moisture, allowing the mushrooms to brown, releasing their full aroma, and enhancing that earthy, meaty flavor and texture that only a mushroom can claim. But many cooking oils are flavorless, and some are damaged by high heat. Even quality olive oil has a low flash point, meaning its best not heated to a high temperature. Butter provides flavor, but burns at high temperatures. Ghee is perfect for high-heat cooking. It won’t burn and the flavor is out-of-this-world delicious! We think when you try our mushroom recipes, you’ll agree: Ghee and mushrooms make a marvelous partnership.

Serve this soup as a first course to a great meal, or alongside a salad and hot crusty bread! This deep, rich soup is flavorful and easy to make! If you’re seeking for an earthy comforting taste, try this out! Ghee is a sort of secret ingredient when working with mushrooms that unlocks their flavor in fresh and tasty ways.

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Creamy Mushroom Soup

(Serve this soup as a first course to a great meal, or alongside a salad and hot crusty bread.)

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Servings

MetricUS Imperial

Ingredients

• 2 TBSP Ghee
• 1 leek(s) large, trimmed and sliced
• 1 lb mushrooms gourmet, such as Shiitake, Portobello, Oyster, or Crimini, coarsely chopped
• 1/2 tsp turmeric
• Himalayan pink salt ground, to taste
• peppercorns, black ground, to taste
• 3 cups chicken or vegetable stock
• 1/2 cup coconut milk or organic cream
• 1 TBSP Garlic Ghee
• 1-2 TBSP minced fresh chives

Servings MetricUS Imperial Ingredients 2 TBSP Ghee 1 leek(s) large, trimmed and sliced 1 lb mushrooms gourmet, such as Shiitake, Portobello, Oyster, or Crimini, coarsely chopped 1/2 tsp turmeric Himalayan pink salt ground, to taste peppercorns, black ground, to taste 3 cups chicken or vegetable stock 1/2 cup coconut milk or organic cream 1 TBSP Garlic Ghee 1-2 TBSP minced fresh chives

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Instructions

1. Heat a large soup pot over high heat.
2. Once the pot is hot, add Ghee and swirl the pan.
3. Add leeks and mushrooms, turmeric powder, salt and pepper. Stir often, for about 10 minutes as the mushrooms cook, releasing their liquid.
4. Carefully add the stock; bring to a boil and reduce heat to simmer for 10 minutes.
5. Puree the soup in a blender, adding more stock if a thinner soup is desired.
6. Return to pot and stir in cream or coconut milk along with Garlic Ghee.
7. Serve garnished with chives and a fresh grind of black pepper.