Mushroom and Potato Soup

Mushroom and Potato Soup

By msd_lab Published: November 9, 2012

When thyme is dried it is a great source of iron, which is crucial to your body’s ability to transport oxygen through your blood.

Ingredients

• 1 yellow onion diced
• 15 mushrooms chopped
• 1 large potato peeled and diced in 1 cm pieces
• 3 cloves garlic pressed
• 4 cups vegetable broth recipe »
• 1 tbsp truffle oil
• 1/2 tsp thyme fresh or dried leaves
• to taste Himalayan pink salt
• to taste black pepper ground
• 1/2 tsp Italian seasoning
• 2 tsp coconut oil

Instructions

1. In a large stock pot, heat coconut oil over medium heat. Add onion and sauté until translucent, 5 minutes.
2. Add garlic and sauté for one minute. Add mushrooms and potato and cook for 5 minutes, stirring frequently.
3. Add truffle oil, salt, thyme leaves, black pepper and italian seasoning.
4. Add vegetable broth and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until potatoes are tender.
5. With an immersion hand blender, blend the soup until it is smooth.

• Yield: 4 Servings
• Ready In: 55 mins

• Course: Soup
• Features: Gluten Free, Low Glycemic Load, Low Sodium, Nut Free, Soy Free, Vegan