Creamy Wild Mushroom Soup (Whole30 Compliant)

 

Creamy Mushroom Soup Salmon with Coconut Cream Sauce

I got this great piece of salmon today along with some fantastic cremini mushrooms that were just picked yesterday.  I couldn’t decide which one to make for dinner, so I just made them both!  The mushroom soup is super creamy and paired wonderfully with the light citrus in the coconut cream sauce over the salmon.  You can use other types of mushrooms for this soup, but the cremini mushrooms really lend a “beefy” flavor to the soup.  So if you’re looking for a way to go “meat free” (for whatever strange reason), this soup is a good way to do it, while still retaining the flavor of meat.

 

I already posted the recipe for the salmon as one of my first posts, but I’ll post it again since these two things went so well together.  Surprisingly, Isak ate a LOT of this soup.

 

Creamy Mushroom Soup

Serves 4-6

2 Tbsp fat

1 pound cremini mushrooms, cleaned and cut in large chunks

1 clove garlic, minced

1 small yellow onion, chopped

2 C broth of your choice

1 can coconut milk

salt and pepper, to taste

 

1.–Heat large pot or dutch oven over medium heat.  Once hot, add fat to warm.  When fat is hot, add mushrooms, onion, and garlic.  Cook until soft, but not burning.  Add broth and simmer about 5 minutes.  Remove from heat and cool for 5 minutes.

2.–Use immersion blender, blender, or food processor to blend until creamy and smooth.  Put back in pot over medium-low heat, add coconut milk, and heat through until hot.  Season with salt and pepper; serve immediately.

 

Salmon with Coconut Cream Sauce

 

1 pound salmon fillet

salt and pepper

2 tsp coconut oil

1 large shallot, diced

3 cloves garlic, minced

zest and juice of 1 lemon

1/2 C coconut milk

2 Tbsp chopped basil

 

1.–Preheat oven to 350.  Put salmon in shallow baking dish; salt and pepper both sides.

2.–Heat medium saute pan over medium heat.  Add coconut oil; when hot, add shallots and garlic.  Saute 3-5 minutes, until soft.  Add lemon zest, juice, and coconut milk.  Bring to boil.  Reduce heat and add basil.

3.–Pour over salmon and bake 10-20 minutes, until salmon is cooked to desired temperature.

 

What was left when I could no longer eat any more?  This.

What's Left

 

 

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