Creamy Mushroom and Leek Soup
Similar to a traditional cream of mushroom soup, this recipe is so flavourful and brings comfort on a cold day. What’s more, it’s packed with known immune and digestive system supporting foods.
Course
Soup
Keyword
adrenals
,
Allergies
,
dairy free
,
Digestive health
,
gluten free
,
grain free
,
gut healing
,
immune boosting
,
Prebiotics
Servings
Prep Time
4
main dishes
15
minutes
Cook Time
15
minutes
Servings
Prep Time
4
main dishes
15
minutes
Cook Time
15
minutes
Ingredients
1/4
lb
shiitake mushrooms
1
portobello mushroom
or ¼ lb cremini mushrooms
1/4
lb
oyster mushrooms
2
leeks
1
yellow onion
3
garlic cloves
2
Tbsp of avocado oil
1
coconut milk
canned
2
cups
broth
1
Tbsp
dried thyme
1 ¼
tsp
Himalayan salt
2-4
capsules
Turkey Tail mushroom
Instructions
Clean the mushrooms with a damp cloth or by rinsing them in a sieve to remove any dirt. Cut up the mushrooms.
Remove inedible parts of leeks and slice thinly. Add to a bowl of water to clean any dirt and then rinse.
Slice onion and chop garlic.
Add avocado oil into a dutch oven or soup pot over low/medium heat. Add veggies, salt, thyme and saute for 6-8 minutes, until veggies are cooked.
Mix in Turkey Tail powder by opening the capsules, coconut milk and broth. Bring to a boil and mix well.
Enjoy as a main dish with protein or as a side dish.