Mushroom Soup

Ingredients

• 1 ½ lbs shitake mushrooms (or a combination of different mushrooms; except for button mushrooms)
• 2 tablespoons of ghee, avocado oil, or olive oil
• 2 large shallots, diced
• 2 medium leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
• 6 garlic cloves, minced
• 4 cups chicken broth or bone broth
• 4 fresh thyme sprigs
• 1 cup coconut cream or coconut milk
• 1 freshly squeezed lemon
• Freshly ground black pepper
• ¼ tsp salt
• 1 tablespoon of Red Boat Sauce
• 1 bunch fresh chives, thinly sliced (optional garnish)
• Extra virgin olive oil (optional garnish)

Pressure Cooker Instructions

1. Mushrooms can be sliced by hand or in a food processor.
2. Turn on the “sauté” function on your pressure cooker. Once the metal insert is hot, add the ghee or your fat of choice.
3. Add the leeks and shallots and sauté for 2 minutes, then add the garlic and continue to cook for 1 minute.
4. Add the mushrooms and 4 cups of chicken or bone broth, thyme sprigs and Red Boat Sauce.
5. Turn off the “sauté” function by hitting “cancel.” Lock the lid on the pressure cooker, and program it to cook for 5 minutes under high pressure.
6. When the soup is done cooking, release the pressure manually, and remove the thyme twigs.
7. Cream the soup with an immersion blender or countertop blender. If you’re using a countertop blender: Put half the soup in the blender. Seal the lid but remove the center plastic top and cover with a dish towel. Blend slowly. Pour into a large bowl, then repeat with the other half of the soup.
8. Add the coconut cream, lemon juice, salt and pepper to the blended soup.
9. Adjust the seasoning according to your taste.
10. Serve in bowls with swirl of olive oil and chopped chives to garnish. (optional)

Stovetop Instructions

1. In a large pot, sauté the shallots and leeks in the oil of choice for 2 minutes, then add the garlic and continue to cook for 1 minute.
2. Add the mushrooms and 4 cups of chicken or bone broth, thyme sprigs and Red Boat Sauce.
3. Bring the soup to a boil, then immediately reduce the heat. Simmer for 30 minutes.
4. Cream the soup with an immersion blender or blender. If you’re using a countertop blender: put half the soup in the blender. Seal the lid but remove the center plastic top and cover with a dish towel. Blend slowly. Pour into a large bowl, then repeat with the other half of the soup.
5. Add the coconut cream, lemon juice, salt and pepper to the blended soup.
6. Adjust the seasoning according to your taste.
7. Serve in bowls with swirl of olive oil and chopped chives to garnish. (optional)

Slow Cooker Instructions

1. In a skillet, sauté the shallots and leeks in the oil of choice for 2 minutes, add the garlic and continue to cook for 1 minute.
2. Transfer to the slow cooker. Add the mushrooms and 4 cups of chicken or bone broth, thyme sprigs and Red Boat Sauce.
3. Program the slow cooker to cook on low for 4 to 6 hours.
4. Cream the soup with an immersion blender or blender. If using a countertop blender: Put half the soup in the blender. Seal the lid but remove the center plastic top and cover with a dish towel. Blend slowly. Pour into a large bowl, then repeat with the other half of the soup.
5. Add the coconut cream, lemon juice, salt and pepper to the blended soup.
6. Adjust the seasoning according to your taste.
7. Serve in bowls with swirl of olive oil and chopped chives to garnish. (optional)