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Issue 151: Warm & Cozy

Mushroom Soup

Warming Wild Mushroom Soup

1 pound of fresh, wild mushrooms, cleaned & diced
½ pound of button mushrooms, minced
4 shallots, minced
1 clove of garlic, minced
4 Tablespoons extra virgin coconut oil
4 Tablespoons organic butter
4 ounces white wine (optional)
1 lemon
20 ounces of organic vegetable stock
8 ounces of organic heavy cream
salt and pepper, to taste

Slice the lemons and squeeze the lemon juice over the mushrooms. Meanwhile, melt the coconut oil and butter in a large saucepan. Add the minced shallots and cook for about 5 minutes. Add the lemon-coated mushrooms, cover the saucepan and cook for about 10 minutes. Next, add the wine (if using), the vegetable stock and the minced garlic, seasoning lightly with salt and pepper. Boil gently for about 10 minutes. Lower the heat, add the cream and cook for another ten minutes. Serve in warmed bowls. 
Serves 4 to 6



Minestrone Soup

Classic Minestrone Soup

2 Tablespoons extra virgin coconut oil
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons of dried basil
1 teaspoon oregano
1 medium zucchini, cut in ½-inch pieces
1 medium yellow squash, cut in ½-inch pieces
4 large organic tomatoes, diced
1 large container of organic chicken broth
8 ounces of baby organic spinach
1 large can of organic kidney beans, rinsed and drained
salt and pepper, to taste
1 cup of freshly grated Parmesan cheese

Heat the coconut oil in a large soup pan. Add the tomatoes, chicken broth, onion, garlic, basil and oregano. Cook for about 5 minutes. Stir in the zucchini and yellow squash and cook for another 3-5 minutes. Add some salt and pepper, to taste. Cover and simmer for about 20 to 25 minutes. After that, stir in the spinach and cook until wilted. Add the kidney beans. After the soup sits for a few minutes, you can turn off the heat. Serve with Parmesan cheese on top.

Serves 6 to 8


Taco Soup

Chicken Taco Soup

1 pound of organic boneless, skinless chicken breasts, cooked and shredded
2 cups of organic salsa
6 cups of organic chicken stock
2 cups of organic kidney beans or pinto beans
1 packet of spicy, organic taco seasoning
2 cups of organic, shredded sharp cheddar cheese
Organic sour cream
Organic tortilla chips, if desired

In a two-quart soup pot, combine the chicken, salsa, chicken stock, beans and taco seasoning. Bring to a boil and simmer for about 15 to 20 minutes. When done, top each bowl of soup with cheddar cheese and sour cream. Serve with organic tortilla chips, if desired.

Serves 6

Recipes courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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