Cream of Mushroom Soup

Ingredients:

-1 pound button mushrooms, cleaned, quartered or sliced

-1 tbsp lemon juice

-1 tbsp butter, coconut oil or bacon fat

-2 tbsps minced shallots

-1 head roasted garlic

-1 tsp dried thyme

-½ bay leaf

-1 tsp Celtic sea salt

-½ tsp fresh ground pepper

-4 oz cream cheese (OR pureed avocado if dairy free)

-2 cups bone broth, beef or chicken

Method:

• In a food processor, coarsely chop mushrooms and lemon juice.

• Melt butter in a saucepan and lightly sauté shallots and garlic puree from the roasted garlic head on medium heat.

• Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

• Add salt, pepper, whisk in cream cheese. Add broth and bring to boil. Reduce heat and simmer for 20 minutes, stirring constantly.

• Correct seasoning and add more lemon juice to taste.

Makes 4 servings.

*Count each serving as 1 fat.

Recipe courtesy of Maria Emmerich, mariamindbodyhealth.com