Mushroom Soup

Source

Erin at Plan to Eat

Ingredients

Display units in Metric

1		carrot diced
1		celery stalk diced
1		shallot minced
¹⁄₄	cup	ghee
2	oz.	shiitake mushrooms soaked in 5 cups water until soft, chopped
4	oz	maitake mushrooms chopped
8	oz	cremini mushrooms sliced
¹⁄₂	cup	white wine (optional)
6	cups	chicken broth
		meat from one chicken
3		garlic scapes sliced thinly
¹⁄₄	cup	fresh parsley chopped
2	Tbs	fresh tarragon chopped
¹⁄₄	cup	coconut cream

In a large stock pot, saute the carrot, celery, and shallots in the ghee until tender. Reserving the soaking liquid from the shiitakes, add the mushrooms to the stock pot. Saute until mushrooms are soft and golden. Add white wine, if using, and scrape any browned bits from the bottom of the pot.

Add the reserved mushroom liquid and the chicken stock. Add the chicken meat. Bring to a boil, reduce heat, cover, and simmer until veggies are quite tender (about 15-20 minutes).

Remove the pot from the heat and add the scapes and the herbs to the pot. Cover the pot and allow to "cook" in the hot soup for about 5 minutes. Stir in the coconut cream until incorporated.

In a large stock pot, saute the carrot, celery, and shallots in the ghee until tender. Reserving the soaking liquid from the shiitakes, add the mushrooms to the stock pot. Saute until mushrooms are soft and golden. Add white wine, if using, and scrape any browned bits from the bottom of the pot.
Add the reserved mushroom liquid and the chicken stock. Add the chicken meat. Bring to a boil, reduce heat, cover, and simmer until veggies are quite tender (about 15-20 minutes).
Remove the pot from the heat and add the scapes and the herbs to the pot. Cover the pot and allow to "cook" in the hot soup for about 5 minutes. Stir in the coconut cream until incorporated.

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