Mushroom Soup

Another recipe adapted from the wonderful Elana!

Here is hers - Gluten Free Mushroom Soup (click to view).

Here is my version...

3 tablespoons grapeseed oil
1 large onion, chopped
8 oz shitake mushrooms, chopped
2 quarts chicken stock (8 cups)
½ teaspoon celtic sea salt

1. Heat the oil in a 6-quart stock pot over medium heat
2. Add the onion and mushrooms and salt - saute for 20 to 30 minutes until caramelized
3. Let cool a couple mins and then put mixture into food processor. When it is smooth and looks like a brown paste it is ready!
4. Pour chicken stock into pot, bring to a boil and then simmer for 10 minutes, add the mushrooms onion mixture (aka brown paste!)
5. Serve

My Notes:

a. I used an extra TBS of grapeseed oil because my mixture needed it. Do as you need and trust it will turn out right!

b. Mushrooms can be expensive, specially shitake ones so I only bought 1/2 the amount of what she used (she used 16 oz and I only used 8 oz). It turned out great and we felt like it had plenty of mushroom taste!

c. Elana put her mushroom onion mixture with the broth heated and then used a Vitamix. We don't own one but I love my food processor. Word to the Wise... I tired it her way with our food processor and WOW, messy and annoying! I am sure if I had a Vitamix it would have turned out awesome but I have to work with what I have :) So feel free to experiment with this one a little bit to see what works with your kitchen appliances!

Overall ... YUM!!! and freezes great too! WIN!