creamy sage chanterelle soup

creamy sage chanterelle soup

1/2 teaspoon ground sage
1 teaspoon garlic powder
1 teaspoon pepper
1/4 teaspoon turmeric powder
2 teaspoons dried tarragon
2 cups coconut milk
4 cups vegetable stock
1 cup bok choy, chopped
1 1/2 cups new potatoes, cubed and soaked
for 1 hour
1 cup corn
1 tablespoon cornstarch, mixed with 1/4 cup
cold filtered water
1/4 cup water
2 cups chanterelle and portabella
mushrooms, diced
4 tablespoons organic coconut oil
1/2 cup onion, diced
1 cup chardonnay

creamy sage chanterelle soup

creamy sage chanterelle soup

method

   In a large saucepan, heat coconut oil over
medium heat; add onion and sauté for 10 minutes.
Add mushroom mixture and bok choy;
sauté for 5 minutes more, stirring frequently.

Add vegetable stock and new potatoes to
onions and mushrooms and simmer for 10
minutes. Add coconut milk, sage, garlic powder,
pepper, turmeric, corn, and chardonnay. Stir to
combine. Add cornstarch and stir to combine.
Simmer to thicken, about 5 minutes.

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