Wild Mushroom Soup Recipe
This rich and hearty soup takes full advantage of the mushroom-hunting season.
Servings 4 people
Calories 441kcal
Cost 10
Ingredients
- 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
Instructions
- Melt the ghee in a large saucepan placed over medium-high.3 tbsp. ghee
- Add the shallots and sauté for 3 to 4 minutes.2 large shallots
- Add the mushrooms and thyme and cook for about 8 minutes.1 ½ lb. mixed wild mushrooms, 1 tbsp. fresh thyme
- Add the chicken stock and bring it to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.7 cups chicken stock
- Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.1 cup. coconut milk, Sea salt and freshly ground pepper
- Stir in the tapioca starch if you like your soups thicker.2 tbsp. tapioca starch
- Mix in the chopped parsley and serve.¼ cup parsley
Nutrition
Calories: 441kcal | Carbohydrates: 32g | Protein: 18g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 621mg | Potassium: 1199mg | Fiber: 3g | Sugar: 11g | Vitamin A: 505IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 5mg