Garlic Mushroom Soup with Collagen

It’s officially soup season, folks! Cold weather is the perfect excuse to try out all of the soup recipes you’ve been hoarding all summer and we have one more to add to your list. This garlic mushroom soup is rich, creamy, and flavorful, perfect for a fall or winter night at home. Our recipe starts with a mixture of white and baby Portobello mushrooms for the perfect base profile to build a delicious soup on.  The onion, garlic, thyme, and heavy cream make this both complex and the perfect comfort food. Plus, we add in Traditional Tonic Nourishing Collagen to make this soup as good for your body as it is for your soul.

Ingredients:

2 Tbsp. butter or olive oil

10 ounces white mushrooms, sliced

10 ounces baby Portobello mushrooms, sliced

1 medium onion, diced

2 Tbsp. minced garlic

1 tsp. dried thyme

3 Tbsp. flour

4 cups vegetable or chicken broth

½ cup heavy cream

4 scoops Traditional Tonic Nourishing Collagen

Salt & pepper to taste

Directions:

1. In a large pot, melt butter OR olive oil. Add mushrooms and sauté about 3 minutes
2. Add in onion and garlic to mushrooms. Season mixture with thyme, salt, and pepper and cook another 5 minutes
3. Stir in flour until veggies are well-coated and cook 2 minutes, stirring. Stir in Traditional Tonic.
4. Slowly pour in veggie OR chicken broth while stirring so the flour does not clump up
5. Bring to a simmer and cook 20-30 minutes, stirring occasionally to keep from sticking to the bottom
6. If you like a creamier texture, allow to cool and then blend with an immersion blender or by transferring to a standing blender in batches until it reaches the desired consistency (you can leave it chunky if you like it best that way)
7. Stir in heavy cream and season with additional salt and pepper if necessary