Restorative Mushroom Soup
1 tbsp first press extra virgin olive oil
3 scallions, chopped
2 cups crimini, shitake (I love using dried porcini also)
8 cups organic vegetable stock or water
1 carrot, thinly sliced
1 tsp sea salt
1 can low fat coconut milk
¼ tsp dried basil
Pinch of chilli peppers, optional
In a large saucepan, sauté scallions in olive oil on medium heat for 2-3 minutes. Add mushrooms, vegetable stock (or water), carrot, sea salt and coconut milk. Bring to a boil and reduce to simmer for 1 hour. Add chilli peppers and basil during the last 20 minutes of cooking.
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