I often use my slow cooker during the fall and winter- I love fixing dinner in the morning and knowing it will be ready whenever we settle down to eat that evening. But some times I forget, or we decide spur of the moment that soup is called for. This mushroom soup is thrown together with homemade stock that real foodies and GAPSters always have on hand and doesn’t require a long cook time.
We often eat soup out of coffee mugs. We have different colors and my children love choosing the color of their mug, and it’s easier to sip the broth that remains from a mug than from a bowl. Serving soup in different containers is a great way to vary up the intro diet. Pureed soup can even be sipped out of a wide straw or lidded coffee up.
I also have been adding a tablespoon of grassfed beef gelatin to our soups this winter, my kids were becoming prone to nose bleeds and this seems to help.
Are mushrooms okay for intro? I’m not quite sure- we included them but if you’re very sensitive you may want to wait until at least the later stages, same with the lemon juice called for in this recipe.
This recipe was in the Grain Free Meal Plan last month, if you get stuck in food ruts, I recommend subscribing! Grain Free Meal Plans have meal suggestions and recipes for 3 meals a day plus snacks, 7 days a week!
Quick Mushroom Soup
4 tablespoons butter, ghee, or tallow
2 medium onions, chopped (grow this in your garden! See gardening resources here)
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed (grow this in your garden! See gardening resources here)
1 tablespoon paprika (find yummy smoked paprika here)
1 tablespoon fish sauce (optional)
2 cups broth
1 teaspoon salt (find healthy sea salt here)
ground black pepper to taste
juice of 2 lemons
1/4 cup chopped fresh parsley (grow this in your garden! See gardening resources here)
1/2 cup yogurt (optional)
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, fish sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
Lastly, stir in the salt, ground black pepper, lemon juice, parsley and yogurt. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
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