I know that by now it is really and truly summer. We are well into July, the heat index is high. You do not feel like eating soup. Yeah, neither do I.
But as any veteran of the GAPS Diet will tell you, when you’re on GAPS, you eat soup. If it’s hot outside, you eat soup. If you’re at a picnic, you eat soup. If you’re at the beach, you eat soup. Soup is a major part of GAPS, and so I spend a lot of time cooking up new soup recipes.
I made this mushroom soup recently and was so pleased with it that I had to share it. Yup, even if it is July.
Really you can use just about any combination of mushrooms. We have different ones available depending on what time of year it is. I just used the ones that I could find that week, a combination of dried shiitakes, maitake, and cremini mushrooms.
I also used garlic scapes, which were in season when I first cooked up this soup. They add a fresh, pungent garlic-y flavor and a little crunch. If you can’t find scapes, just add some garlic with the veggies in the first step.
If you’re on GAPS, you’ll be glad to have a new soup to add to your repertoire. If you’re not on GAPS, well, just tuck this recipe away until fall when you’ll be so glad to have it.
Source: Erin at Plan to Eat
Course: GAPS-Intro Diet
- 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.