Ingredients:
- 1 large onion, chopped
- 2 large carrots, diced
- 3 celery ribs, diced
- 2 T. fat: organic coconut oil, pasture-raised butter or ghee
- 2 t. ground turmeric (or 2 T. coarsely grated, if using fresh)
- 1/2 to 1 t. ground black pepper
- 1/4 to 1/2 t. ground cayenne (optional)
- 1 t. dried oregano (or 2 t. chopped fresh leaves)
- 1 t. dried basil or holy basil
- 1/2 t. dried thyme (or 1 t. chopped fresh leaves)
- 2 – 4 t. sea salt
- Thumb-sized chunk of fresh ginger root, finely grated
- 3 – 4 large cloves fresh garlic, chopped and grated
- 2 pasture-raised boneless/skinless chicken breasts or thighs, cubed (optional)
- 1/2 lb. mushrooms, preferably shiitake, sliced
- 4 qt. homemade or boxed organic chicken stock or vegetable stock
- 1 large bunch italian flat-leaf or curly parsley, chopped
Directions:
- Melt fat in soup pot over medium-low heat; add chopped vegetables and sauté for 5 minutes.
- When onions become translucent, add 2 cloves chopped garlic, herbs and spices, and two teaspoons sea salt. Add cayenne if you enjoy a little spice for two minutes.
- Add stock/broth and ginger, and bring to a gentle simmer.
- Add chicken and mushrooms, and cook for at least 10 minutes.
- Turn off heat and grate 1-2 cloves garlic into the soup.
- Ladle into bowls and finish with a handful of parsley