Foraged Mushroom Soup

Foraged Mushroom Soup is a hearty and earthy dish that celebrates the wild flavors of mushrooms while embracing the principles of the Paleo diet. This nutritious soup is perfect for a cozy meal, highlighting the natural umami of foraged fungi and fragrant spices.

Ingredients

• Wild mushrooms (e.g., chanterelles, porcini) - 200 grams
• Coconut oil - 1 tablespoon
• Onion, finely chopped - 1 medium (about 100 grams)
• Garlic, minced - 2 cloves
• Fresh thyme leaves - 1 teaspoon
• Vegetable broth (homemade or store-bought) - 500 milliliters
• Coconut milk - 100 milliliters
• Salt - to taste
• Black pepper - to taste
• Chopped fresh parsley for garnish - 2 tablespoons

Steps

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and fresh thyme leaves, stirring for another minute until fragrant.
3. Add the foraged mushrooms to the pot and sauté for about 8-10 minutes, until they are soft and slightly browned.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. Stir in the coconut milk and season with salt and black pepper to taste. Heat through for another 2-3 minutes.
6. Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches. Be cautious of hot liquids.
7. Serve warm, garnished with chopped fresh parsley.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms that support immune function.
• Coconut milk provides healthy fats, promoting heart health and satiety.

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