Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO
- Number of Servings: 8
Ingredients
Soup:3 lbs mixed wild mushrooms, sliced 4 large shallots, diced 2 tbsp fresh thyme 14 cups chicken stock 2 cups full-fat coconut milk 6 tbsp ghee 1/2 cup parsley, chopped 4 tbsp tapioca starch (optional) Sea salt and freshly ground pepperBacon Cakes:2 lbs sweet potatoes, quartered 8 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped 6 green onions, sliced thinly 2 eggs Sea salt and freshly ground black pepper Cooking fat
Soup:
Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.
Bacon cakes:
Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper.
Form 8 patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LOVITAR.
Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.
Bacon cakes:
Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper.
Form 8 patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 372.2
- Total Fat: 23.0 g
- Cholesterol: 35.2 mg
- Sodium: 626.8 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.3 g
- Protein: 17.3 g
Member Reviews