Creamy Mushroom Soup (Paleo)

The visual arts have been in my life a lot recently. I guess college really wants to make you a well-rounded person. Or just take your money. Actually, scratch that. There is no “or” here. Just “and” or “and even more so.”

Anyway, regardless, I’ve been out and about at art museums in NYC for my American Art History course. And I’m going to more tomorrow. And again next week.

And some of these art exhibits have been pretttttty trippy (If you’ve been to the Whitney Museum, you know what I mean). BUT, it has given me an appreciation for more simplistic art. Which, I am going to keep ahold of until I can get myself some better pictures A friend and sister (both art majors) have both “kindly” told me that my pictures currently suck. Which, to be fair, they have a valid point. And so, I’m going to be redoing some pictures on the blog soon and work with lighting and all that jazz as soon as I’m done posting all the current pictures that I have.     

Until then, let me assure you that this creamy, mushroom soup is WAY better than my mediocre photography skills make it look. In fact, this is one of my favorite soups. I even make a pot just to eat for breakfast throughout the week (I often eat breakfast for dinner and dinner for breakfast- I’m a backwards person).

Mushroom Soup (Paleo) 

Ingredients:

14 oz or 4-5 portobello mushrooms, chopped and including grills and stems 

2 onions, chopped

2 cups water

4 cups vegetable broth

2 tbsp coconut flour 

salt and pepper, to taste

nutmeg (optional) 

Directions: 

In a pot, place mushrooms and onions. Pour in water and vegetable broth. Oven heat, bring to a boil. Place the lid ajar and simmer for 20 minutes. Puree with an immersion blender. Stir in coconut flour and let cook for 5 more minutes. Add salt and pepper and sprinkle with nutmeg before serving. 

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