Cream of Mushroom Soup with Chives

Here’s a simple oldie-but-goodie belly-warming recipe rom the Wheat Belly 30-Minute Cookbook: Cream of Mushroom Soup with Chives. It’s not just a delicious lunch or dinner side-dish, but can also accompany your holiday meals.

Prep time: 5 minutes Total time: 20 minutes

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.

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