Mushroom Kielbasa Soup

This was kind of a weird combo, but it came out good!  I think a little back story is necessary here: I am in the process of teaching my best friend how to cook.  She just recently realized that cooking can be fun, relaxing, and rewarding.  Now she wants to learn how to cook some healthy, clean, good for you (body and soul) kinda meals.  So every week- or when ever our lives can cross, I go to her house and show her how to create a new meal.

I was on my way over to Besties house to cook dinner when she says "I want to use my food processor for dinner tonight."  We met at the store knowing that some sort of soup was in our future.  I suggested a mushroom soup, because I have never made mushroom the base of a soup before.  I was thinking a mushroom sausage, but we were at Trader Joe's, and they have this kielbasa to die for!  Precooked Turkey Kielbasa that is so good and good for you!  No additives, no sugar, low calorie and fat!  It is whole30 approved, and believe me, it kept me sane for 30 days :)  We decided on a Mushroom Kielbasa Soup, and this is what we came up with!  

This recipe is:

Gluten-Free

Dairy-Free

Paleo

Whole30 approved

Mushroom Kielbasa Soup

Gather:

1 Sweet onion, chopped

2c veggie broth

4 celery stalks, chopped

2 tsp. evoo or coconut oil

1lb of mushroom, chopped 

1 cup of canned light coconut milk

1/2 tsp Salt 

1/2 tsp Pepper

1/2 tsp thyme

Then, do this:

1. In a large pot, saute the chopped onion and celery in the oil for about 5 minutes.

2. Add in the broth and bring to a boil.  Let simmer for 20 minutes.

3. In a pan, saute the mushrooms.  Add half of the mushrooms to the soup that is simmering.

4. Add the kielbasa to the remaining mushrooms, and continue cooking for 5 minutes

5. Process the soup until smooth and add back to pot

6. Add the coco milk, remaining mushrooms and kielbasa and reheat.

7. Salt, pepper and season to taste.