My Favorite Paleo Recipes:
Mushroom and Seaweed Soup

evolution rThis is an extremely healthy soup. It incorporates the many benefits of bone broth and the unique combination of the trace minerals and micronutrients found in a variety of seaweeds as well as the health benefits from mushrooms, onions, garlic, and fresh ginger. Some of the seaweeds and mushrooms you might find in the store or online dried, which will need to be reconstituted before using the suggested measurements below. You can experiment with the quantity of seaweeds and mushrooms to satisfy your individual taste.
10-15 shiitake mushroom caps, quartered
10-15 porcini mushrooms, chopped
1/2 cup kelp seaweed, chopped
1/2 cup wakame seaweed, chopped
2 tbs coconut oil
1 medium sweet onion, quartered and sliced thin
3 cloves garlic, minced
6-8 cups warm bone broth
1-2 tbs minced fresh ginger
3-4 tbs coconut aminos
1 tbs rice wine vinegar
1 tbs Dulse flakes
1/4 tsp red pepper flakes
1-2 tsp maple syrup (grade B)
Sea salt and freshly ground black pepper, to taste
• In a medium bowl, containing 2 cups lukewarm water, place the mushrooms and seaweed, then set aside for at least 30 minutes.
• Once the mushrooms and seaweed are soft, thoroughly rinse, strain, chop, and set aside.
• In a large pot, heat the oil over low heat and cook the onion and garlic until soft.
• Add in the bone broth, ginger, coconut aminos, vinegar, Dulse flakes, red pepper flakes, and the mushrooms and seaweed.
• Raise heat and bring to a boil; then reduce to a simmer.
• Salt and pepper to taste.
• Simmer for 10 minutes.
• Remove from the heat, stir in maple syrup, and serve.
• Refrigerate or freeze leftovers for another day. (Only reheat on the stove; a microwave can destroy nutrients.)