Health & Wellness Blog

Recipe of the Month – May

Wild Mushroom Soup



What you’ll need –

  • 1 ½ lb. mixed wild mushrooms, sliced;
  • 2 large shallots, diced;
  • 1 tbsp. fresh thyme;
  • 7 cups chicken stock;
  • 1 cup. coconut milk;
  • 3 tbsp. ghee;
  • ¼ cup parsley, chopped;
  • 2 tbsp. tapioca starch; (optional)
  • Sea salt and freshly ground pepper;

Method –

  1. Melt the ghee in a large saucepan placed over medium high.
  2. Add the shallots and sauté for 3 to 4 minutes.
  3. Add the mushrooms and thyme and cook for about 8 minutes.
  4. Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
  5. Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
  6. Stir in the tapioca starch if you like your soups thicker.
  7. Mix in the chopped parsley and serve.

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