Wild Mushroom Soup

(10 servings)

Ingredients:

• 1/2 cup dried porticini mushrooms
• 1/2 cup dried shitake mushrooms
• 2 cups HOT water
• 2 cups crimini mushrooms, diced
• 1 cup button mushrooms
• 1 TBS ghee (or butter)
• 1 TBS olive oil
• 1/4 cup flour (sorghum, or brown rice for GF)
• 2 cups goats milk, organic
• 2 cups vegetable broth, low sodium organic
• 1/2 cup dry white wine
• 2 tsp. sea salt
• 1 tsp. black pepper
• 4 cups kale
• 3 inches dried kombu

How To Prepare:

Start by soaking the dried porticini and shitaki mushrooms in hot water, let sit for 25 minutes.

Wash, pat dry and chop crimini and button mushrooms. Drizzle olive oil into your stock pot and add crimini and button mushrooms for about 3 minutes over medium heat. Remove the mushrooms and set aside to get started on the roux.

Using a whisk, melt ghee/olive oil, add sorghum or brown rice flour as a thickener, whisking constantly. Gradually add vegetable stock while whisking constantly to avoid lumps.

Add reserved mushrooms (cremini and button). Drain dried mushroom broth through a seive and into a bowl to reserve for the soup. Give the dried mushrooms a rough chop and add them with the reserved broth (removing hard stems if there are any) to the stock pot along with the dry white wine, salt and pepper and kombu. (Kombu will double in size and then fall apart in the soup. Let the soup simmer for at least 40 minutes.)

Stir in Goats Milk when soup is almost ready to serve.

Using either a hand held immulsifier or a blender, puree the soup mixture until a few chunks still remain.

Serve warm. To balance this dish, serve it with some form of lean protein.

Naturopathic Doctor Says:

Mushrooms are a fine source of many nutrients, including B vitamins, potassium, copper and zinc. Mushrooms are also being studied for their beta-glucan and polysaccarides known to support and stimulate immune function. Ghee is a clarified butter which is dairy free, and is known for its ability to handle high heat without breaking down. Kale is a Brassica food, the vegetable family that also includes broccoli, bok choy and brussel sprouts. Kale has healthful glucosinolates and cysteine sulfoxides. These are both very protective against cancers and to help your body detoxify. Using olive in this recipe will maintain higher levels of the protective glucosinolates. Widely consumed in Japan, Kombu is a type of seaweed that is very nourishing for those with compromised nutrition due to low digestive function. Kombu is rich in iodine, magnesium and trace minerals.

Recommended for the following Conditions:

 

Nutrition Information (amount per serving):

Calories 121, Total Fat 5g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 9mg, Sodium 114 mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 3g, Protein 4g, Vitamin A 83%, Vitamin C 13%, Calcium 11%, Iron 4%, Vitamin K ~288%

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