30 minutes
Mushrooms have been used medicinally in various cultures for their immune-stimulating properties and high content of B vitamins. Depending on what mushrooms you use there are other medicinal qualities added to this soup, including antioxidants that help keep the brain healthy and avoid dementia.
This recipe can be made Vegan or Vegetarian by simply leaving out the bacon.
30 minutes
Serves 6 to 8
6 bacon slices, cut widthwise into 1/2-inch pieces. You can also use about !/2 cup of leftover chicken or turkey meat.
1 large leek, white and light green parts only, thinly sliced
2 celery stalks, thinly chopped
2 medium unpeeled carrots, thinly chopped
1 pound fresh cremini or chestnut mushrooms, coarsely chopped
1/2 pound fresh shitake or beach mushrooms, coarsely chopped
2 cloves garlic, minced
1 teaspoon dried or fresh tarragon (optional) can be over powering in the soup
1 teaspoon dried or fresh thyme
1 teaspoon sea salt
6 cups Chicken Bone broth or Vegetable Broth.
2 Tbls coconut aminos (Braggs brand)
1/2 pound fresh oyster mushrooms, coarsely chopped
1 Tbls freshly squeezed lemon juice or more to taste
A handful of microgreens, for garnish
In a 6-quart Dutch oven or large pot, cook the bacon over medium-high heat, until brown and crisp. about 7 minutes. Remove the bacon bits and set aside on a paper towel. Leave the bacon fat in the pot.
Add the leek, celery and carrot and cook uncovered until softened, about 10 minutes.
Add the cremini and shiitake mushrooms; cook uncovered until mushrooms are reduced in size by half, about 5 minutes. Stir often
dd garlic, tarragon, thyme, and salt and cook until fragrant, about 1 minute.
Add broth and coconut aminos. Scrape the bottom of the pot to loosen any bits of vegetable and then bring the soup to a boil on high heat. Reduce to medium-high heat, add oyster mushrooms and cook for 3 more minutes.
Gut healing, nutrient dense, immune boosting food.
Magdalena Wszelaki - Cooking for Hormone Balance