A couple years ago, a little deli opened up in the strip mall closest to our house. A diminutive, doe-eyed young man in tight cigarette jeans served sandwiches with a hushed voice and a sidelong gaze at Corey.
Other than listening to him and his amazing lilty voice, my favourite thing about the place was the to-go counter. They had chicken wings and pesto and delicious salads, meals you could take home and unwrap and not feel too guilty about being a glutton. But the best item of all was a creamy mushroom soup. We were pretty sure it was made with 100% cow cream, and quite possibly a delicious alcohol of some kind (sherry? red wine?) and wasn’t remotely Paleo, but it was so absurdly good we snarfed it at least a couple times a month.
Then the deli closed down and was replaced with another restaurant that hung a giant display of sausages on the wall. That shut down too. The restaurant industry is brutal.
Anyway. I kept thinking about that delicious soup. And a possible delicious Paleo version, and last night was the night.
You guys, this is a keeper. It’s amazing when you’re feeling slightly run down. And it’s better second day. I made this last night and tonight Corey had leftovers with a bunch of chicken thrown in. I had it nuked in the microwave with some extra pepper and a dollop of hot sauce and yes. Perfect mid fall rainy day deliciousness.
Paleo Cream of Mushroom Soup
1 tbsp coconut oil (or olive oil if you prefer)
1 large bag of mushrooms (I used regular button mushrooms and filled a whole brown bag nearly to the top with them), sliced
1 leek, sliced
2 large garlic cloves, smashed
1 medium white onion, chopped
1 tsp mild yellow curry powder
tsp black pepper
tsp sea salt
2 cans full fat coconut milk
1 box organic chicken or veggie broth
1. Slice mushrooms, leeks and onions and crush garlic cloves.
2. Melt coconut oil over medium heat in a soup pot.
3. Add mushrooms, leeks, onions and garlic cloves. Stir fry for about 6-7 minutes.
4. Add in box of chicken or veggie broth
5. Bring to a boil on medium-high heat.
6. Cool mixture slightly until the heat is such that you can easily toss the whole thing into your blender.
7. Pulse the mush/leek/onion/garlic/broth mixture until it’s salsa-chunky.
8. Put back into the soup pot and turn the heat up to medium, add in both cans on coconut milk and the curry. The curry is not totally necessary but it helps deplete any remaining “coco-nutty” taste while still allowing the soup to taste very much like a cream of mushroom soup — you’ll actually barely notice the curry. Unless you want to, in which case please feel free to add more.
9. Add in pepper and salt, and more pepper to taste if you wish.
Ladle into soup bowls and guzzle, or make more to freeze for easy meals throughout the winter.