Portobello Mushroom Soup AIP

  • 1 lb.  portobello mushrooms or as many as you want (prewashed and sliced)
  • grapeseed oil
  • 1 large onion, cut in slivers
  • thyme
  • basil
  • salt
  • pepper
  • green onions
  • garlic
  • chicken broth

Most of this was “guesstimated” by my daughter.

First, saute onions (cut in strips) until caramelized.  Remove onions and add mushrooms in more oil, until tender.  Add 1 Tbsp, minced garlic.  Add onions back to pot.  Add green onions, to your liking (she put in about a cup).  Add about 1/2 tsp of thyme and 1/4 tsp basil.  Let it cook together on medium/low for a few minutes.  Then add chicken broth (about 20 ounces).  Let simmer and add 1 to 2 tsp. of arrowroot powder.  Salt and pepper to taste.

This entry was posted in Autoimmune Protocol Recipes, Portobello Mushroom Soup, Uncategorized and tagged , . Bookmark the permalink.

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