Lion’s mane mushroom broccoli and potato soup

Ingredients:

· 5-6 cups fresh chopped mushrooms

· 1.5 cups white or yellow onions, diced

· 4 medium-size potatoes, chopped (~4 cups when chopped)

· 7 cups chopped broccoli

· 4 tbsp extra virgin olive oil

· 4 tbsp diced garlic cloves

· 1/2 tbsp sea salt, or to taste

· 10 twists from a black pepper cracker, or to taste

· 3 cups water

· 2 cups whole organic grass milk

· garnish with cheddar cheese, chives and seasonal edible flowers

Instructions:

1. Place diced onions and potatoes in soup pot with olive oil. Cook on medium heat until onions are translucent. Stir regularly to keep the potatoes from sticking to the bottom of the pan; you can also add a little extra olive oil or butter here if necessary.

2. Add other primary ingredients (lion’s mane mushrooms, chopped broccoli, diced garlic cloves, sea salt, black pepper, water and milk). Bring to boil. Turn down to low and let simmer for 30-45 mins, stirring occasionally. Blend until smooth using an immersion blender (easiest) or food processor (be careful with hot soup!).

3. Once blended and scooped into bowls, garnish with fresh-grated cheese (we used cheddar) and seasonal flowers (we used garlic chive and rosemary flowers).

Recipe from Golden Country Media

https://goldcountrymedia.com/news/189474/recipes-roaring-over-lions-mane-mushrooms/