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Homemade Cream of Mushroom Soup with Kvass and CoCoFir

Updated: Mar 29

My father has been in the hospital for the nearly a week now. Bless his heart. His hemoglobin is low and he has fluid is in his lungs, hands, legs and feet. They think he may have bone marrow cancer. They attempted to do a biopsy. The procedure was too painful for any 93 year old person, but especially my father who now winces at the thought of walking. He used to be an active man but ever since we lost my mom two years ago, he prefers to sit in his favorite corner on the couch and drift off to sleep.


There is nothing he loves more than hot soup. Growing up, his favorite was my mom’s homemade chicken soup. But when my mom decided to go to work as a real estate agent, she didn’t have time to make him soup, and that’s when he discovered Campbell’s cream of mushroom soup. Not the best thing for him with all the preservatives, thickeners and artificial ingredients, not to mention all the sodium.


We’re hoping he’s gets the go ahead to come home tomorrow and today I’m making him a pot of homemade cream of mushroom soup.


Melt

4 T of coconut oil and add

2 onions diced and

4 garlic cloves, minced.


I know it sounds like a lot of onion, but it adds depth and shrinks down significantly.


When the onion is translucent add,


1 1/2 pounds of fresh brown mushrooms sliced

4 teaspoons chopped thyme


Blend

1/2 cup muun chi Classical Kvass with

6 tablespoons tapioca starch


Add to

4 cups of your favorite veggie stock

2 T miso paste


Salt and pepper to taste


Slowly add and stir in


1 cup muun chi CoCoFir


Garnish with


Chopped fresh parsley and thyme


Most people would love this warm, my dad loves it HOT. After a week of hospital food, there’s a pretty good chance he’s going to appreciate some homemade soup. I know the nurses are going to miss him!





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