Mushroom Soup

• 2 Tablespoons Grapeseed Oil
• 1 whole Large Onion, Chopped
• 1 pound Shitake Mushrooms, Chopped
• 2 quarts Chicken Stock
• 1/2 teaspoons Celtic Sea Salt

1. Heat the oil in a 6-quart stock pot over medium heat.
2. Add the onion and saute for 20 to 30 minutes until caramelized.
3. Add the mushrooms and saute for another 5 to 10 minutes until tender.
4. Pour chicken stock into pot, bring to a boil and then simmer for 10 minutes.
5. Transfer pot contents to a Vitamix and puree on high until smooth.
6. Season to tate and serve.

grapeseed oil, onion, mushrooms, chicken, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/mushroom-soup-3/ (may not work)