Ingredients:
3-4 cloves garlic, sliced (or more if desired!)
1 Tb avocado or MCT oil
8-12 oz assorted mushrooms, chopped
2 cups vegetable or chicken stock
1-2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp white pepper (black works as well)
1 cup grass-fed, organic whole milk mixed with 1 Tb potato or corn starch
1 lb cooked chicken breast, sliced into bite-size pieces
Optional: Truffle Oil to serve
Directions:
1. Heat oil in a pot over medium heat. Add garlic and allow to brown (3-4 minutes).
2. Add chopped mushrooms and continue to cook another 5 minutes.
3. Add stock and seasonings and cook through for 20-30 minutes.
4. Remove bay leaves.
5. Working in batches if necessary, transfer soup to a blender and pulse at low speed for 10-20 seconds. Be careful though – the heat will cause pressure to build in the blender, so make sure not to fill the blender more than 1/3 of the way full or the top might blow (speaking from a very messy experience!).
6. Transfer blended soup back to pan and, while stirring, add milk-cornstarch. Heat over low for 2-3 minutes.
7. Add chicken, drizzle with truffle oil (if desired) and serve, or store for up to 3 days.
