Appetizers / Soups / Salads

Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO takes several minutes to prepare.

Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO takes several minutes to cook.

Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO makes 8 servings.

The ingredients for Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO are:

Soup:
3 lbs mixed wild mushrooms, sliced
4 large shallots, diced
2 tbsp fresh thyme
14 cups chicken stock
2 cups full-fat coconut milk
6 tbsp ghee
1/2 cup parsley, chopped
4 tbsp tapioca starch (optional)
Sea salt and freshly ground pepper

Bacon Cakes:
2 lbs sweet potatoes, quartered
8 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
6 green onions, sliced thinly
2 eggs
Sea salt and freshly ground black pepper
Cooking fat

Here is how you make Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO:

Soup:Melt the ghee in a large saucepan placed over medium high. Add the shallots and saut? for 3 to 4 minutes. Add the mushrooms and thyme and cook for about 8 minutes. Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes. Stir in the coconut milk, season to taste, and let simmer for another 5 minutes. Stir in the tapioca starch if you like your soups thicker. Mix in the chopped parsley and serve. Bacon cakes:Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes. In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside. Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper. Form 8 patties using the sweet potato mixture. In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 372.2

• Total Fat: 23.0 g
• Cholesterol: 35.2 mg
• Sodium: 626.8 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 2.3 g
• Protein: 17.3 g

The dietary needs meet for Wild Mushroom Soup with Sweet Potato Bacon Cakes - PALEO is Gluten Free