Cream of Mushroom Soup

From the Wheat Belly 30-Minute Cookbook

Prep time: 5 minutes Total time: 20 minutes

With the first days of winter on their way, here’s a dish that will warm you up! Wheat-free and dairy-free, this thick and creamy mushrooms soup makes a filling meal by itself or a substantial accompaniment to pork, chicken, or beef dishes.

If dairy avoidance is not an issue for you, the olive oil can be substituted with butter, the coconut milk substituted with cream, half-and-half, or whole milk.

Makes 8 servings

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
16 ounces baby bella, cremini, or button mushrooms, chopped coarsely
1 teaspoon sea salt or to taste
1 teaspoon black pepper
3 cups chicken stock
12 ounces coconut milk (preferably thicker canned variety)
2 tablespoons chives, chopped

In large skillet over medium-high heat, heat olive oil. Sauté onions and garlic until onions translucent, then add mushrooms. Reduce heat to medium, add salt and pepper, and cover for several minutes until mushrooms softened.

Stir in chicken stock and coconut milk, cover and simmer for 3-5 minutes.

Ladle or pour mixture into blender and blend until smooth (in batches, if necessary). Serve topped with chopped chives.