Following months of dry weather, Mother Nature delivered overcast skies, drizzle, and sporadic rain a few days back — and this moisture will continue for another few days. With exterior painting projects on hold, I turn to the kitchen to pass a part of my day.
Although the temperatures are a mild 72F with high humidity, I am in the mood for a silky soup — my baby bella soup. Whipped up with few ingredients in less than thirty minutes, I decided this recipe is good to share, especially with those who follow Wahl’s Paleo Protocol. I think Dr. Terry Wahls will approve.
Diane’s Simple Baby Bella Soup
- One soup pot (I cherish my Le Creuset Dutch oven)
- 1 T each ghee and coconut oil (I always source organically)
- 20 oz baby bellas, brushed and sliced. In this case these babies were so clean and the stems were so tender, I did not omit the stems.
- 1/2 a medium white onion, chopped coarsely
- 1 generous pinch thyme leaves
- 3 T arrowroot (a wonderful thickener found in the bulk department of Whole Foods)
- 1 quart Imagine organic veggie broth (I swear by this brand, and I tried them all!)
- 3/4 C. full fat organic coconut milk (don’t wimp out and use the diluted stuff!)
- 1/4 C. good quality sherry (or in this case, I used Lairds Apple Brandy, as it was handy)
- 2 t. Himalayan salt (I adore this salt)
- 5-6 grinds of white pepper
- chopped parsley (I always have fresh parsley growing somewhere in my garden)
OK, are you ready for this lesson?
Begin by melting the ghee and coconut oil in the pot over medium heat. Add the chopped onions and saute for 2-3 minutes.
Add sliced mushrooms and salt. Continue to saute for 8 minutes, stirring occasionally.
Sprinkle in arrowroot powder and stir constantly for 1 minute. (Do not be tempted to substitute corn starch).
Add full quart of veggie stock, pepper and increase heat to med-high until soup begins to simmer. Reduce heat back to medium and simmer for 10 minutes, uncovered, stirring occasionally.
Add coconut milk, sherry or brandy (optional). Do not boil.
At this point, chopped parsley may be added, or the soup may be pureed in batches in a blender for a smooth, creamy soup.
Today I chose to leave the mushrooms in a rustic fashion with a few stems of parsley for garnish.
IF you have followed this recipe without deviation, you will have a silky, delicious, healthy, comforting meal to savor.
Disclaimer: For the past three months, I have followed the eating guidelines of Dr. Terry Wahls, author of The Wahls Protocol. NO, I do not have any health issues, yet her protocol of NO dairy, NO sugar, NO gluten caught my attention, after numerous UVA students mentioned this diet to me while at market this summer. I adapted this recipe to suit Dr. Wahls guidelines and hope you enjoy this comfort food. And no, I do not receive any compensation for mentioning/showing the list of ingredients or from Dr. Terry Wahls. I simply believe these products are superb and this diet extremely beneficial to my lifestyle.
Let me know if you follow this protocol and if you find this soup delectable.
Copyright © 2014 by Diane LaSauce All Rights Reserved