Cream of Mushroom Soup with Coconut Milk

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This was served at the 2009 Wise Traditions conference and illustrates the tenth of our 11 Wise Traditions Dietary Principles to include gelatinous bone broth in soups, stews, gravy and sauces.

Ingredients

• 2 tablespoons coconut oil or lard
• 1 cup diced shallots
• 2 cloves garlic – minced
• 3 cups chopped assorted mushrooms (crimini, shitake, porcini, button, oyster, chantrelle or other)
• 1/4 cup Sherry or Red (Sweet) Vermouth
• 3 cups beef broth or chicken broth – note that Sally Fallon Morell uses the terms interchangeably
• 1 cup coconut milk
• 2 tablespoons fresh thyme
• 3 bay leaves
• 1 teaspoon sea salt or more to taste
• 1 teaspoon fresh cracked pepper

Instructions

1. Heat butter, coconut oil or lard in a soup pot and saute shallots over medium heat for 5-8 minutes until golden.
2. Add chopped mushrooms and 1 tablespoon of thyme and sauté for about 15 minutes until soft and tender.
3. Add bay leaves, garlic and sherry or vermouth and simmer for 1-2 minutes.
4. Add broth and simmer for 10 minutes more at a very low heat.
5. Remove bay leaves.
6. Add coconut milk, and remaining 1 tablespoon of fresh thyme.
7. With a slotted spoon, remove half of the mushrooms and set aside.
8. Puree the remaining soup.
9. Add mushrooms back into soup, heat and serve.
   

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