3cupsshiitake mushrooms, chopped (be sure to remove the stalks and set aside to be used for the mushroom stock)
3cupsoyster mushrooms, chopped (be sure to remove the stalks and set aside to be used for the mushroom stock)
5cupschicken stock, see recipe below
2cupsmushroom stock, see recipe below
4sprigs fresh thyme
4fresh sage leaves
4fresh basil leaves
handful parsley stems
1/2cupcoconut milk
1 1/2teaspoonskosher salt
1/4teaspoonsherry vinegar
For the Mushroom Stock
mushroom stalks from 3 cups of shiitake mushrooms
mushroom stalks from 3 cups of oyster mushrooms
1shallot, halved
scraps of 1/2 cup of shallots, from Coconut Ginger Mushroom Soup
4cupswater
For the Chicken Stock
3lbsbone-in chicken pieces
1onion quartered
16cupswater
Instructions
In a large pan, add 2 tablespoons coconut oil, ginger and shallots. Cook over medium heat for 5 minutes.
Decrease the heat to low and add the shittake mushrooms and 1/2 teaspoon salt to the pan. Cook for five minutes, stir occasionally.
Move the cooked shiitake mushrooms to the side of the pan. Add the remaining tablespoon of coconut oil to the middle of the pan and let melt. Once the coconut oil is melted add the oyster mushrooms to the pan. Cook for 5 minutes, stir occasionally.
Using kitchen twine, tie the herbs and parsley stems together. Place the herbs into the mushrooms. Stir well.
Increase the heat to medium-high. Add 1 cup of strained mushroom stock to the mushrooms, let reduce almost entirely (similar to cooking risotto). Repeat this step with the remaining 1 cup of mushroom stock. Stir frequently to prevent sticking.
Add chicken stock and 1 teaspoon salt to the mushroom mixture. Bring to a boil and then reduce the heat to a simmer. Cook for 30 minutes.
Remove herbs and 2 pieces of ginger.
Add the coconut milk and vinegar to the soup. Warm through for 5 minutes.
Salt to taste and serve warm. If a smooth pureed soup is desired, puree the soup with an immersion blender, food processor or blender to desired consistency. Serve warm.
For the Mushroom Stock
Place all ingredients into a small saucepan. Over high heat bring to a boil and then reduce the heat to a simmer. Let cook until reduced by half, about 1 hour.
Strain the stock from the mushrooms and shallots. Use as directed.
For the Chicken Stock
Place all ingredients into a large stock pan. Over high heat bring to a boil and then reduce the heat to a simmer. Let simmer for 3-4 hours.
Strain the stock from the chicken and onions. Use as directed.
Notes
Store bought chicken stock can also be used for this soup, however be sure to adjust the salt.