Mushroom and Leek Soup (AIP)

I’ve been working on perfecting this recipe and made several iterations of it this winter, even my mushroom hating kids conceded it was delicious. Initially the boys had attempted to pick out the mushrooms, but little did they know I’d left a few whole slices to distract them from the fact that the mushrooms ARE the soup. It does take a while to cook because caramelizing the leeks is a bit of a slow process, but its pretty hands off and well worth the wait. I love that I can get locally grown specialty mushrooms and pastured ground pork, so these items are always a staple in my house, thus how the recipe came about. Shopping with local producers isn’t just good for pandemics— its an excellent way to support those in our community, farming the right way and minimizing the environmental impact of food production. Good for your body, your soul and the planet!

Mushroom and Leek Soup

Ingredients

2 Tbsp Olive Oil + 2 Tbsp Butter or Ghee

6 cups sliced leeks (4-6 medium Leeks)

2 tsp Sea Salt/Pink Salt

4-6 cloves crushed and chopped garlic (to your preference)

6-8 sprigs fresh Thyme

2 tsp rubbed sage

*Black Pepper to taste (Omit for AIP elimination)*

6-8 cups Chicken Bone Broth or Stock (total volume depends on consistency preference)

2 cups thinly sliced celery

2 lbs mushrooms. The more variety the better, especially if you are after the immune boosting properties) Thinly sliced or finely chopped if you’re dealing with the mushroom phobic.

1/2 lb ground sausage or pork *optional

*1 cup wild rice + 2 cups water(I recommend to pre-cook this in the InstaPot if you want to shave off some of the cooking time, I like to cook a big pot and freeze in 2 cup portions) * Omit for AIP

Method

In a large pot over medium-high heat, melt butter in to olive oil. Add leeks and salt. Cook, stirring occasionally, until starting to brown. Add garlic, thyme sprigs and sage. Turn heat to medium and continue cooking, stirring often, until the leeks are golden brown and starting to become jammy. If you’re adding pork or sausage add it now and cook until brown and crumbly.

Add a splash of broth and cook, stirring often, for 1 minute, scraping any browned bits from the bottom. Stir in mushrooms and celery and cook, stirring often, until most of the liquid has evaporated off.

Add 6 cups broth, cover and bring to a simmer. Add wild rice.* if you’re using uncooked wild rice, add rice and water here, adjust cooking time to 45 minutes*

Reduce heat to a slow simmer, stirring occasionally for 10-15 minutes until everything is warmed through and well incorporated.

Serve with a dollop of coconut cream if you like it creamy, and top with chopped parsley.

Stay safe and sane out there folks. Wash your hands and nourish your bodies.