| Ingredients: 4 Tablespoon(s) or butter Mary's oil blend 2 chopped onion, yellow 2 Pound(s) coarsley chopped mushroom 1/2 Cup(s) or sherry wine, white 2 Slice(s) broken into pieces sourdough bread 4 Cup(s) chicken stock 1 Can(s) coconut milk 1 Pinch(s) nutmeg 1 Dash(s) Sea salt 1 Dash(s) freshly ground black pepper 1 Tablespoon(s) finely chopped parsley |
Directions:
Warm butter in a large pot over medium heat. Add onions and mushrooms and saute for 10 minutes, or until softened. Add wine, bread, and chicken stock, raise to high heat, bring to a boil, and skim. Reduce heat to medium, stir in coconut milk, and simmer about 15 minutes. Puree soup with handheld blender. Add nutmeg and season with salt and pepper. Ladle into heated soup bowls and garnish with parsley. |