Friday, July 28, 2017

Wild Mushroom Soup 

Kathleen made this last week.  It is very good!
Wild Mushroom Soup

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

Melt the ghee in a large saucepan placed over medium high.

Add the shallots and sauté for 3 to 4 minutes.

Add the mushrooms and thyme and cook for about 8 minutes.

Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.

Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.

Stir in the tapioca starch if you like your soups thicker.

Mix in the chopped parsley and serve.

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