SERVES 6
Ingredients
• 1 tablespoon coconut oil or Rendered Animal Fat
• 2 pounds white mushrooms, trimmed and quartered
• 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• Sea salt and pepper to taste
• 4 garlic cloves, minced
• 2 teaspoons minced fresh thyme or ½ teaspoon dried thyme
• 5 cups Beef Broth or Stock
• ½ cup Madeira, plus extra for serving
• ½ cup coconut milk
• 2 teaspoons lemon juice, freshly squeezed
Preparation
1. Melt fat in a Dutch oven over medium-low heat. Add mushrooms, leeks, ½ teaspoon sea salt, and ¼ teaspoon pepper, cover, and cook until mushrooms are softened and wet, 8 to 10 minutes. Uncover, increase heat to medium-high, and cook, stirring occasionally, until mushrooms are dry and well browned, 8 to 12 minutes. Transfer ⅔ cup of mushroom mixture to a cutting board and chop finely; set aside.
2. Stir garlic and thyme into pot and cook until fragrant, about 30 seconds. Stir in broth and Madeira, bring to a simmer, and cook until mushrooms and leeks are completely tender, about 20 minutes. Cool, before proceeding to the next step.
3. Working in batches, process the soup in a blender until it is smooth. Return soup to a clean pot and stir in chopped mushroom mixture, coconut milk, and lemon juice. Reheat soup gently over medium-low heat and season with sea salt and pepper to taste. Drizzle individual bowls with extra Madeira before serving.
