Everyone loves a warm, comforting bowl of soup on a chilly day…but if you’re tired of the same old soup recipes, try this one. It features mushrooms and dark chocolate—with a nutrition and flavor boost from Chocolate Collagen Peptides!
4 cups coarsely chopped portobello mushrooms
5 tbsp olive oil
1 medium onion, finely chopped
2 qts chicken stock
1 oz finely grated high-quality dark chocolate (75% cacao content)
1 tsp Chocolate Collagen Peptides
Pepper, salt and thyme, to taste
1. Toss the mushrooms in 3 tbsp of the oil and either sauté until soft or roast in a 400° oven for 30 minutes.
2. Place the remaining oil in a stockpot over medium-high heat. Add the onion and sauté until lightly browned.
3. Place the mushrooms and onions in a blender with the chicken stock, pureé and return to the pot.
4. Bring to just below a simmer, then add the chocolate, stirring constantly, until the chocolate is melted and thoroughly blended.
5. Add Chocolate Collagen Peptides and seasonings, and serve immediately. (For a pleasing appearance, garnish with a drizzle of Greek yogurt and some extra pepper.)
Yields: 4 servings
Source: Adapted from Theo Chocolate
