Although the heat of summer has officially arrived in my neck of the woods, there are still many a day when I really CRAVE the warmth of a delicious creamy soup in my belly.

And, since mushrooms are available all year round, why not whip up a creamy concoction on one of those rare rainy days we have this time of year?

Creamy Mushroom Soup

1 Tbs. butter, or coconut oil
1/2 yellow onion, finely chopped
1 Tbs. Spike seasoning blend (or your favorite savory blend)
plenty of sea salt and pepper
1 Tbs. fresh rosemary, minced
1 lb. sliced mushrooms, button, baby bella, crimini, etc
4 cups vegetable broth
1/2 cup heavy pastured cream, or full fat coconut milk

In a large stock pot, melt the butter or oil and add onion. Sauté until translucent, adding seasoning about halfway through the process. Add salt and pepper as well. Just as things are finishing the process of becoming golden brown, add the fresh rosemary and mushrooms. Cover and allow the mushrooms to release their juices. Add broth and bring to a boil. Reduce heat and allow to simmer about 5 minutes. 
Transfer half the soup to a high speed blender and puree until smooth.
Add the puree back to the stockpot with the remaining soup and add the cream (add more if you like, in addition to a little salt).
Simmer until heated through and stir well and emulsify the creamy goodness.
Serve topped with plenty of extra pepper and a bit of flaked sea salt.

As always, if you plan ahead, soup is definitely better the next day!


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