Creamy Mushroom Soup
(Serve this soup as a first course to a great meal, or alongside a salad and hot crusty bread.)
  • 2TBSP Ghee
  • 1 leeklarge, trimmed and sliced
  • 1lb mushroomsgourmet, such as Shiitake, Portobello, Oyster, or Crimini, coarsely chopped
  • 1/2tsp turmeric
  • Himalayan pink saltground, to taste
  • peppercorns, blackground, to taste
  • 3cups chicken or vegetable stock
  • 1/2cup coconut milk or organic cream
  • 1TBSP Garlic Ghee
  • 1-2TBSP minced fresh chives
  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.