Non-Timber Forest Products Mushroom-Leek-Onion Soup
1 qt. bone broth (or any meat broth)
½ can full-fat coconut milk
1 large leek, or 2 small leeks
1 yellow onion
4 large oyster mushrooms (or about 4 cups mushrooms)
2 tbsp. butter or coconut oil
Salt to taste
Pepper to taste
1. Melt the butter or coconut oil into a soup pot. Chop the onions, leeks, and scallions and sauté until softened. This took about 5-10 minutes, but sometimes I sauté it longer on a lower heat for a sweeter flavor.
2. Add paprika, and chopped up mushrooms and continue sautéing until the mushrooms soften.
3. Add the bone broth and coconut milk, bring to a boil, and then reduce the heat to a simmer and let cook for 10 minutes or until ready to eat. At this point also add as much salt or pepper to my liking.
*This can be made vegetarian or vegan by using vegetable broth, or just adding water and about ¼ cup apple cider vinegar, instead of the bone broth.
** If you want to make a variation of this and make it a cream of mushroom soup, just blend/puree the final soup.