made a lovely mushroom soup tonight. How I did it:
4 T coconut oil 1 clove garlic 1/2 red onion "a handful" of kale leaf tips 2 8oz pkgs organic button mushrooms sea salt black pepper 1 32oz box free range, fat free chicken broth 1/2 t thyme one half bay leaf 2 carrots, sliced in 1/2" pieces
chop onion, garlic, mushrooms; heat oil in a large pot, saute onion and garlic 5 minutes, add kale and stir till good and wilted, add mushrooms and saute another 10 minutes "till liquid is gone" (I could have used less oil, believe it or not), salt & pepper to taste, add broth, thyme, bay leaf, bring to a boil, reduce to simmer, add carrots, simmer for an hour.
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