Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon (sliced; whole30 compliant)
  • 2 tbsp olive oil
  • 2/3 cups shallots (diced)
  • 1 lb. mixed mushrooms (I used a mix of baby bella, cremini and shiitake)
  • 2 tbsp fresh parsley
  • 32 oz. chicken broth
  • 2/3 cups canned coconut milk (full fat)
  • Salt and pepper to taste

Instruction

  • Cook the bacon in a skillet; remove it with a slotted spoon and set it aside but DO NOT drain the bacon fat.
  • Add olive oil to the same skillet (or can use ghee) and then add the shallots; cook over medium heat for 2 minutes and then add the mushrooms and parsley.
  • Cook mushrooms for 5 minutes or until they become soft and then add the broth and milk; simmer soup for an additional 5 minutes, adding salt and pepper to taste.
  • Next, add approximately HALF of the soup to a blender and blend until smooth. You can choose to add more or less to the blender depending on how creamy you want the soup to be.
  • Pour the soup from the blender back into the skillet then add the bacon back in; stir everything together and divide into bowls.