Wild Mushroom Soup

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;

Preparation

1. Melt the ghee in a large saucepan placed over medium high.
2. Add the shallots and sauté for 3 to 4 minutes.
3. Add the mushrooms and thyme and cook for about 8 minutes.
4. Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
5. Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
6. Stir in the tapioca starch if you like your soups thicker.
7. Mix in the chopped parsley and serve.

Recipe from Paleo Leap