Makes six to eight servings
Preparation time: 50 minutes
- 2 quarts chicken stock
- 4 to 5 tbs. animal fat, coconut oil, or ghee
- 2 onions, chopped
- 2 celery roots, peeled and cubed
- 2 leeks, washed and sliced
- 1 fennel bulb, chopped
- Sea salt
- 1 to 2 pounds mushrooms
- 2 garlic cloves, pressed or chopped finely
Bring the stock to a boil in a soup pot, skim, and discard any scum. Add 2 to 3 tablespoons of fat and bring to a simmer. Add the onions, celery, leeks, and fennel, and continue to simmer, covered, until soft, about 20 minutes. Purée the soup with an immersion blender, and add salt to taste. Clean the mushrooms with a damp dish towel to remove any dirt. Remove the stems and slice. Put 2 tablespoons of fat in a frying pan, and add the mushrooms with a pinch of salt. Sauté for about 10 minutes, add the garlic, and continue to cook on low for another five to 10 minutes. Garnish the soup with the sautéed mushroom.
Photographs copyright © 2014 by Mary G. Brackett.
Recipes adapted from Hilary Boynton and Mary G. Brackett’s The Heal Your Gut Cookbook and printed with permission from Chelsea Green Publishing.