Cream of mushroom soup with chives

Here’s a Wheat Belly favorite from the Wheat Belly 30-Minute Cookbook, perfect to warm you up during these below-zero days we’re experiencing.

This thick and creamy mushrooms soup makes a filling meal by itself or a substantial accompaniment to pork, chicken, or beef dishes. As written, this recipe is dairy-free. If dairy avoidance is not an issue for you, the olive oil can be substituted with butter, coconut milk substituted with cream, half-and-half, or whole milk. Regardless, using higher-fat coconut milk or dairy is the way we like it around here: full of healthy fats.

Prep time: 5 minutes Total time: 20 minutes

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 (full-fat canned)

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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