1 medium onion (150g)
1 large carrot (72g)
7 medium celery stalk (280g)
1 pack of brown mushrooms (227g)
1 tbsp garlic (9g)
1 tsp ginger (4g) I used fresh, use whatever you haveon hand.
1 tsp each of ground nutmeg, dried coriander, ground cardamom, salt, and black pepper
1 cup parsley, I used fresh, if using dry use 1/4 cup
500ml of heavy cream
2 tbsp each of butter and olive oil
2l of chicken bone broth. I used homemade because I always have some in my freezer, but use whatever you have on hand. Chicken stock also work. Broths too. Mushroom flavored broth is a good vegetarian option.
Roughly chop the veggies, the smaller the pieces, the faster you'll have soup.
Saute the onions in butter and olive oil. When translucent add the carrots and celery. Saute for a bit, then add the mushroom, garlic, ginger, and all the spices. Mix well and add the chicken bone broth. Bring to a simmer, or small boil if you want soup fast. Cook until the veggies will blend well. Add the parsley, cook an aditional 2 minutes, then blend. Add the cream, mix, and serve.
Now, you are really sick and can't keep much down? Triple the ginger, omit the butter and cream. It's pretty soft on the belly.
You want more consistency, double de veggies, and add chicken pieces to the finished soup. I love rotisserie chicken for that, but canned, or freshly cooked also work.
Don't have a blender? It's also a great chunky soup.
Nutrional value for a cup (makes around 14 cups)
176 calories
3.4g Total carbs, 0.9g fiber, 2.3 net carb
3g proteins
15.8g fat
by OwlyFox