This dairy-free cream of mushroom soup can really be enjoyed any time of the year. It is an easy-to-make soup that is rich in vitamins, minerals, healthy fats, antioxidants, and fiber. Mushrooms are the powerhouses of cancer-protective phytonutrients. For example, mushrooms contain beta-glucans, which can boost immunity and lower inflammation. They also house antioxidants that can protect against free radical DNA damage. Scientific evidence abounds as to the health benefits of mushrooms, including their ability to cut your risk of Breast Cancer substantially. Enjoy this soup as a meal or side dish. Bon Appétit!
Serving size 2-3
1 tbsp coconut oil
16-ounce mushrooms (I used baby belle and Portobello), sliced
3 garlic cloves, minced
½ onion or ½ cup, chopped
1 tsp garlic powder
1 tsp thyme
1 tsp Himalayan sea salt
2 ½ cups broth (I used grass-fed beef bone broth)
½ cup coconut cream
Fresh ground pepper and Himalayan salt to taste
Over medium heat melt the coconut oil and sauté the onions, garlic, and mushrooms. Next, add in the spices and stir. Add in the broth and simmer for 15 minutes to absorb the flavors. Take half the soup and put in a blender or food processor. Pour the mixture back into the pot. Lastly, add in the coconut and serve.
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