Ingredients
- 2 diced portobello mushrooms
- 2 cups diced oyster mushrooms
- 2 cups diced crimini mushrooms
- 1 thinly sliced stalk of fennel (or leek)
- 1 oz butter or ghee
- 2 tablespoons all-purpose flour (or coconut flour for grain-free)
- 1/2 cup Madeira wine
- 5 cups Wild Moon Organic Chicken Bone Broth
- 2 tablespoons extra virgin olive oil
- 1/3 cup sour cream (or plain yogurt)
- 2 teaspoons chopped marjoram (fresh or dried)
- 2 diced chicken breasts (optional)
- 250 g crumbled bacon (optional)
Method
- Melt butter in a saucepan over medium heat. Add the fennel and bacon and sauté for 5 minutes.
- Add all the mushrooms and cook together for 10 minutes.
- Mix the flour with a few tablespoons of the broth, add it to the pan and stir for 1 minute.
- Add the Madeira and keep stirring for another 10 minutes.
- Add the rest of the bone broth, reduce the heat and simmer for around 45 minutes. Let the soup cool for a few minutes.
- Meanwhile, heat the oil in another pan and cook the chicken through.
- Blend the cooled soup (without the chicken) until smooth, then return it to the saucepan.
- Add the sour cream and marjoram and stir for a few minutes until the soup warms up again. Remove from heat.
- Pour into bowls and top with the diced chicken.
