Paleo Cream of Mushroom Soup
- 10 oz baby bella mushrooms, sliced
- 1 shallot, chopped
- 1 clove of garlic, minced
- 1 tablespoon extra virgin olive oil
- 3 cups organic free range chicken broth
- 3/4 can of coconut milk
- Heat olive in pan. Add mushrooms, shallot, and garlic and saute until shallot is soft and baby bellas shrink.
- Add 3 cups of chicken broth and simmer for 5 minutes.
- Once done, let cool for 2 minutes before pouring into blender.
- Pulse blender for a few seconds to chop mushrooms.
- Add coconut milk and blend to desired consistency.