This delicious soup is a personal AND a long time client favorite. I found shiitakes for $5.99/pound yesterday!!! So I just had to make a big batch of this nourishing soup. I filled 3 Q mason jars with the recipe below. If you can’t find shiitakes, any other mushrooms will work.
Shiitakes like many mushrooms boast a variety of healthy attributes. They are a good source of some B vitamins, amino acids, minerals and they are the only plant based source of VIT D, which we all need a healthy dose during these winter months.
RECIPE
1 medium onion, diced
3 cloves of garlic, diced
2” piece of fresh turmeric-grated OR 1 T dried
1 T ground ginger (or grated fresh) optional yet so very complimentary
Generous amount of black pepper
2 cups shiitake mushrooms, sliced
2 medium carrots, diced (sweet potato also works well)
1/2 pound chicken (breast or thighs)
3 cups ribboned greens ( I used raab, kale is great too)
4 or so cups of stock
1/2 can of coconut milk
In a saute pan, on medium heat, add choice oil/butter, when pan is nice and hot- add chicken. Brown each side (4-5 minutes each side). Once second side is browned add a a splash of water and cover and turn heat off. Set aside to cool, then carefully dice to add to soup later.
In a soup pot, saute onion with a healthy pinch of salt and pepper in choice oil/butter for 5 or so minutes, stirring frequently. Add garlic and turmeric. Saute/stir for another 2-3 minutes. add a bit of water if onions/garlic are browning too quick or sticking.
Add carrots, stir to combine and coat with goodies, add a splash of water to steam and cover for a couple minutes. Add mushrooms and diced chicken stir to combine/coat, then add broth & coconut milk, bring to a rolling boil for just a minute or so then reduce heat to simmer and cook covered for 10 minutes. Remove lid and add ribboned greens, cook for 5 more minutes uncovered. Let cool and blend, if you please.