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PALEO Cream of chicken, asparagus and mushroom soup.

Ingredients

1 onion, diced

1 celery stalk, diced

2 cups of mushrooms, sliced thin

15-20 asparagus spears, chopped

1 TBSP of organic butter or coconut oil

6 -8cups of home made  chicken stock  or 2 quart of organic chicken broth

2 cups of chopped chicken ( I used chicken from stock).

2 cups of chopped spinach (I used fresh)

1 can of coconut milk (look for an organic brand) use the solid, thick part at the top of the can- DO NOT SHAKE to mix)

salt and pepper to taste

Instructions

In a large pot, sauté onion, mushrooms and celery in coconut oil or butter for 5 minutes until translucent and tender. Add chicken stock and asparagus, chicken and bring to a boil. Turn heat to low and simmer for 10 minutes. Add spinach, coconut milk and turn heat up to return to a boil. Reduce heat to low and simmer for another 3-4 minutes. Turn off heat and allow mixture to cool for 10 minutes. ENJOY!

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