When I went to the store the other day, I stocked up on a bunch of veggies including portabello and shiitake mushrooms. I had no idea what I was going to make with them, I just had a craving for something mushroomy.

Since my husband doesn’t like mushrooms and would be traveling all week, it was the perfect time to experiment. So after I dropped him off at the airport Monday morning, I came home went to the fridge and got out the mushrooms.

Mushroom leek soup, I thought after checking in with my belly, sounds good.

When I was a kid I loved Campbells Mushroom soup. Now that I am both gluten and dairy free, that is no longer an option. Yet there are so many delicious ways to make creamy soups without dairy. This is probably one of the easiest ways.

So here’s what I did…..While the mushrooms and leeks were sautéing, I thought about what else I had that I could add to the soup. Guided by my intuition on flavor pairings, I grabbed some herbs de provence, fresh turmeric root and tarragon sprigs. Then I stirred in some Brodo bone broth.

After tasting the soup, I realized I craved a creamy soup. So, I added coconut cream. At this point, I could have puréed the soup but I decided not to and added some roasted chicken instead. The result was just what I wanted – a happy belly:)

Morale of the story – cook what you feel like eating!

 

 

Cream of Chicken and Mushroom Soup

1 quart bone broth
1 leek
1/4 cup ghee or coconut oil
2 large portobello mushrooms
1 teaspoon herbs de provence
1 tablespoon  fresh tarragon leaves
1 tablespoon grated fresh turmeric –  about a 2 inch piece
1 can refrigerated full fat coconut milk, top layer only
1 cup chopped roasted chicken
Sea salt
Fresh ground pepper
1/4 cup electrolyte solution

Chop off end and peel off outer layer of leek. Slice into thin slices and rinse well. Cut mushrooms into cubes or slices. Add oil to a large stock pot and let melt over medium high heat. Add veggies and sauté for 3-5 minutes. Add herbs and cook another 2 minutes. Add broth and heat through. Skim off top layer of coconut cream from the can, leaving the liquid behind. Stir into soup. Add electrolytes and season as you like it.