Tuna Noodle Casserole is a winter dish that is popular in my house. Of course, I am not talking about a healthy version of this dish, I am talking about canned cream of mushroom soup, big fat wide noodles made of white flour, frozen peas and tuna all topped with crushed potato chips. I thought I might try to make a paleo version of this dish, so I went on the hunt for a paleo cream of mushroom soup. 
Oh boy, did I find one. I used a recipe from Ashley’s blog, http://myheartbeets.com called Cream of Mushroom Soup. This recipe calls for serrano peppers 
so naturally I substituted my beloved roasted Hatch chiles.
- 1 tablespoon avocado oil
, olive oil or another fat
- 1 white onion, diced
- 1 (8 oz) package baby bella mushrooms, roughly chopped
- 6 cloves garlic, minced
- 1 serrano pepper, roughly chopped (remove rib if you don’t like spicy food)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt, adjust to taste
- ¼ teaspoon freshly ground black pepper, adjust to taste
- ¼ teaspoon crushed red pepper flakes
, (adjust to taste or omit)
- ¼ cup white wine
- 1 cup organic chicken broth
- 1 cup coconut milk
, canned and full fat (mix well after opening)
- Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms and a pinch of salt.
- Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.
- Add garlic and serrano pepper and cook for minute, then add the spices. After another minute or so, add wine to deglaze the pot.
- Cook for 5 minutes, stirring occasionally, then add chicken broth and coconut milk.
- Let the mixture simmer for about 10 minutes or until it thickens to your liking.
- Blend the creamy mixture in a blender or with an immersion blender.
- Serve.
This soup was so amazing that I did not even try 
to make tuna noodle casserole. We just had this soup and a green salad for dinner instead. Maybe next time I will try to come up with a paleo version of TNC. Do try this soup, you will not be disappointed. xoxo
