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Wild Mushroom Soup


3 T. ghee
2 large shallots, diced
1 ½ lb. mixed wild mushrooms, sliced
1 T. fresh thyme
7 cups chicken stock
1 cup coconut milk
¼ cup parsley, chopped
2 T. tapioca starch (optional)
Sea salt and freshly ground pepper


  1. Melt the ghee in a large saucepan placed over medium high heat.
  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. Reduce 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.

Serves 4

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