Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO

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 pepper

Bacon 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

Nutritional content is for soup only.

The wild mushroom soup is AIP friendly as is. You can try to eliminate the eggs from the sweet potato bacon cakes, they will still be tasty, but may be harder to flip while cooking.

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.