Mushroom Soup
6-8
Earthy and Comforting Soup
6 bacon slices (optional, will then need another oil)
1 large leek. White and green parts
1 celery stick, chopped
1 medium carrot, chopped
1 pound fresh cremini mushrooms, chopped or thinly sliced
1 pound fresh shiitake mushrooms, chopped or thinly sliced
1/2 pound oyster mushrooms, chopped or thinly sliced
2 cloves garlic, mince
2 teaspoons coconut aminos
1 teas. sea salt
1 teas. dried thyme
1 teas. dried tarragon
6 cups bone broth (beef or chicken) or chicken broth
1 Tbsp. fresh lemon juice
2 - 3cups of *greens like kale or collard greens, chopped or use micro-greens *
Cook the bacon until crisp. Remove bacon.
Using the bacon grease in the pan, add leek, celery and carrot. Cook for about 10 minutes.
Add cremini and shiitake mushrooms, cook about 5 minutes
Add garlic, other spices and salt, cook 1 minute
Add broth and coconut aminos. Scraping the bottom of pot to loosen.
Gently bring pot to a boil and then reduce heat, add oyster mushrooms and *greens. Cook 3 minutes.
Turn off heat and add lemon juice.
* (If using micro-greens add them when adding the lemon juice, after cooking )