This week's recipe is a great addition to any soup repertoire. It is a fantastic flavorful way to add the benefits of bone broth as well as the healing benefits of mushrooms to your diet. This soup can be made with any variety of mushrooms and get as simple or complex as the cook desires. Some of our favorites for soup include cremini, maitake shitake, enoki, brown or white beech, and oyster mushrooms. We also add components of ginger, onions, garlic, and leeks for color, texture, flavor, and immune support. And of course, utilizing our traditional, artisan crafted, organic bone broths adds a significant boost to all the benefits mentioned!
Love is The Ultimate Spice!
|2 tbsp coconut oil or ghee||½ large onion, julienne sliced|
|1 leek, washed, cut in half moons ½" wide||4 cloves garlic, minced or grated|
|1 to 2 inch piece of fresh ginger root, grated||2 lbs mushrooms, washed, cut in similar sizes|
|½ cup of dry sherry (or port or marsala wine)||2 tbsp coconut aminos|
|6 cups The Flavor Chef Organic Beef or Chicken Bone Broth||sea salt, to taste|
|fresh ground black pepper, to taste||½ tsp cayenne pepper (optional)|
|¼ cup fresh parsley, chopped||¼ cup fresh basil, minced|
|½ cup fresh scallions, sliced thin||drizzle with Baker & Olive Roasted Sesame Oil|
Place the coconut oil or ghee in an 8 quart sauce pot on high heat. Then, add the onions and allow to sweat for 2 to 3 minutes. Next, add the leeks, garlic and ginger, and sweat for another 3 to 4 minutes. Season with salt and pepper. Add all of your mushrooms and allow to sweat (cook until liquid is released), then add the sherry and the coconut aminos and cook for another few minutes. Now, add The Flavor Chef Bone Broth of your choice and bring the pot to a simmer. Simmer for 10 minutes on low to allow all the mushrooms to cook thoroughly. To finish the soup, add the fresh herbs, scallions, and optional cayenne pepper. Taste and adjust the seasoning with salt and pepper. Drizzle with a dash of roasted sesame oil and serve!