Chanterelle Mushroom Soup

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Anyone else think that fall came in with a smackdown this year? I think Mother Nature was just as excited for hearty soups and plaid scarves as I was. So…move over pumpkin spice, chanterelle mushroom soup is taking fall by storm.

Chanterelle Mushrooms are a nutrient dense super food. Packed full of Vitamin D, Vitamin B and potassium which help keep the nervous system strong as well as being an anti-inflammatory. In my head I always say anti- inflammatory in my Oprah voice, she’s so excited.

Ok this one takes some doing BUT like many of my recipes I like to make them multi-purpose. This is a great soup for just straight eating or over your dinner as a heart warming gravy.

Here’s what you’ll need:

• Chanterelle Mushrooms - 1LB. These are not cheap, I made this recipe in September and they were in season and on sale at Costco. Beyond that they can be upward of $20 a pound. Feel free to sub in other mushrooms that make more sense to your budget.

• Bacon Fat - 2 TBSP ( Or AIP fat of your choice)

• Olive Oil - 2 TBSP

• Garlic Powder - 1 TBSP

• Pinch of Grey Salt

  • Brown all of these in a LARGE pan - you don’t want to overcrowd the mushrooms, ever. Once browned transfer everything to blender

• Bone Broth - 1/2 Cup

• Truffle Oil - 1/2 TBSP

• Roasted Garlic - 5 Cloves

• Lemon Juice - 1/4 Cup

• Cinnamon - 1/4 TSP

• GTS Plain Cocoyo - 2 TBSP (You can find this at your local natural food store, I love is because is has a nutty flavor instead of sweet but it can be swapped out for coconut cream)

• Coconut Milk - Full Fat 1/2 Cup

• Blend! I go back at this point and add in extra seasoning and salt to taste. Little at a time, you can always add more!

I mixed together a little more truffle oil and olive tapenade as a topping but feel free to garnish however you like.

Enjoy!