Cream of Mushroom Soup*

A healthy, mineral-rich, homemade version of the classic canned soup. This is a small batch recipe and serves two. Could pair with roasted chicken, garlic bread, or salad.


1 1/2 lbs sliced mushrooms
2 cups beef bone broth
1 cup sherry
2 T ghee, butter, or olive oil
1 drop Young Living Thyme Vitality Essential Oil (antimicrobial and immune boosting)
1 drop Young Living Sage Vitality Essential Oil (hormone balance and immune function)
1 drop Young Living Black Pepper Vitality Essential Oil (digestive health)
1/3 cup coconut cream (the white layer when you open a can of full fat coconut milk)
1 Tbsp Arrow Flour
1.5 tsp salt
1/4 tsp black pepper


Saute mushrooms with salt in ghee until soft. Add black pepper and sherry, and simmer for 5 min. Add beef broth and essential oils and simmer for 10 min. Meanwhile, wisk together in a bowl coconut cream and arrow root. (you may need to first melt the coconut cream in a seperate pot on the stovetop if its solid.) Scoop 1/2 cup of mushrooms out of pot and reserve. Pour remaining mushrooms and liquid into blender or food processor and puree for 2 min, or until relatively smooth. Pour back into pot, and wisk in coconut cream mixture. Bring to a boil, wisking occasionally. Place reserved mushrooms into food processor or blender and pulse a few times to chop, but not puree. Add mushrooms to soup. Serve and enjoy!

*Recipe by Gina Purvis, clean eating advocate and essential oil addict