Mushroom Soup

By Kelly Morgan, Ph.D., M.B.A.
Chair, Fundraising and Marketing Committee

Serves 4

• 2 tbsp. coconut oil

• 1 onion, sliced

• 1/2 leek, chopped

• 5 1/3 cups mushrooms, sliced

• 1 small carrot, chopped

• 1 small parsnip, chopped

• 1 small potato, peeled, cubed

• 2 ½ cups vegetable stock

• scant ½ cup cream fraiche (you can also use plain Greek yogurt or sour cream)

In a large pot heat the oil, and sauté the chopped onion and sliced leek for about 3 mins. 

Next, add washed and sliced mushrooms and cook for another 10 minutes, stirring occasionally.

Add the carrot, parsnip, and potato. Mix well and cook for 3-4 mins. Season with salt and pepper.

Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 mins. until the vegetables are soft. 

Mix with a hand blender until smooth, add cream, at the end and serve.