Just tell whomever this evening that dinner includes bacon, wine and chanterelles and they will be begging to join you for the meal. This soup is a modification off one that showed up in my Facebook feed and originally posted on NotWithoutSalt
. Chanterelles have a short growing season in the Pacific Northwest and are best enjoyed with butter, but bacon takes a close second. What I love about this soup is that the fats make it highly satiating yet it does not sit heavily in the stomach. I won’t fault you one bit for serving it with a crusty bread; gluten or grain free folks may enjoy it alongside broiled chicken thighs and a herb infused cauliflower rice.
Sinful Chanterelle Chowder with Bacon
- 8 strips bacon, thinly sliced
- 1 onion, diced
- 1 bulb fennel, diced
- 4 large garlic cloves, sliced
- 1 1/2 teaspoons Herbes de Provence
- 12 ounces roughly chopped chanterelles
- 1 cup white wine
- 5 cups chicken or vegetable stock
- 3 cups cubed yellow potatoes (3 medium)
- 1 can light coconut milk
- 1/4 cup chopped fresh dill
- 1 tsp. each salt and pepper
- 2 tablespoon fresh lemon juice
Cook the bacon in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes. Add the onion, fennel and garlic with a pinch of salt then sauté for an additional 7 minutes until the onions are translucent.
Turn the heat to medium-high then add the herbes de Provence and chanterelles and sauté until caramelized in parts, 3-5 minutes. Add wine, scraping up any browned bits off the bottom.
Add the stock and potatoes, bring to a simmer then cook until the potatoes are tender, about 15 minutes.
Add the coconut milk, stir in dill, 1/2 teaspoon kosher salt and pepper. Finish with lemon juice then taste and adjust seasoning to your liking.
Bone broth has been used in most cultures as a restorative and healing food. It is used to heal the sick, mend injuries, restore strength and promote health. As the values of processing became associated with purity in the early 20th century America potent medicinal foods such as organ meats and bone broth became passé. There are some schools of nutritional thought that point to the loss of “scraps” from the diet as contributors to disease and tooth decay that are the norm in modern culture.
After much experimentation, I have found a bone broth of my own making that I am very excited about. It is dark, rich, and flavorful. It includes ingredients long forgotten but highly valuable in healing. And, it’s very easy to make, requiring little prep or clean-up.
- 2 pounds of scrap bones (soup bones, chicken carcass, marrow bones, etc)
- 3 chicken feet (I completely understand if you choose to omit; but these add high amounts of collagen and other nutrients to the broth)
- 3-5 cloves garlic, crushed
- 2 carrots, sliced lengthwise and coarsely chopped
- 2 parsnips, cut lengthwise and coarsely chopped
- 3 stalks celery, leaves included, coarsely chopped
- 1 inch piece of ginger, sliced
- 1/2 onion
- 3 pieces of wakame (sea veg that is rich in iron, calcium, magnesium, phosphorus and other trace minerals)
- 1/4 cup dulse flakes (sea veg that is rich in iodine, trace minerals and fucoidans for healing injuries and tissues)
- 1/4 cup nettles (optional)(western medicinal herb rich in iron and silica as well as vitamins C and K, soothing to GI tract and beneficial for building strength and robust health in a stressed or injured body)
- 6-8 peppercorns
- 3 bay leaves
- 8 cups of water
- 2 tbsp. vinegar (critical – it’s acidic nature is key to pulling minerals from deep within bones)
- 1 tbsp. fish sauce (adds a nice depth of flavor)
OPTIONAL: Roast bones in 400 degree oven until browned – 5-10 minutes. This roasting will add depth of flavor to the broth.
1) Crush garlic and set aside to allow allicin to form.
2) Place veggies and bones into slowcooker pot. Add herbs, sea vegetables and spices.
3) Cover with water and vinegar.
4) Set slow cooker on low for 24-36 hours.
5) Strain broth, discarding vegetables. Bones may be saved and reused if desired.
Makes 2 quarts of broth.
For maximum healing, consume 1 -2 cups of broth per day, as a liquid, soup, or through cooking it with other foods. To learn more about using foods to speed healing of injuries or for post-surgical recovery, visit www.nutritionforinjury.com