Servings: 8 servings


1 package Pederson Farms No Sugar bacon, chopped into bite sized pieces
1 medium leek, trimmed and chopped
3 8oz clamshells of crimini mushrooms, cleaned and chopped
2 large cloves of garlic, pressed
1 Tbsp. fresh thyme leaves
8 cups beef bone broth (Learn how to make your own HERE)
1 can full fat coconut milk
Salt, pepper (to taste)
2-3 Tbsp. cassava flour to thicken (optional)


Heat up a heavy bottomed soup pot (I like this one) over medium to high heat. Add in the chopped up bacon and allow to cook, stirring occasionally until it is cooked through and crispy.

Once the bacon is cooked, add in the leek and saute it in the bacon fat until it is cooked through and almost melty. At this point, add in the sliced crimini mushrooms and the cloves of pressed garlic. Stir. Allow the mushrooms to brown a bit, stirring occasionally.

Once the mushrooms have browned, add in the thyme and stir. Add the broth, coconut milk and season generously with salt and pepper. Make sure to taste your broth in order to adjust the seasoning.

Allow the soup to come to a boil. Once boiling, reduce the heat and allow it to simmer for at least 30 minutes. If any scum develops on the top of your soup, simply skim it off and discard it.

Once the soup has cooked for at least 30 minutes, check the seasoning again and adjust it to your liking. For a thicker soup, you can use the cassava flour. Ladle 2 cups of broth into a measuring cup. Add in the 2-3Tbsp of cassava flour and whisk well until the broth in the cup thickens up and there are no lumps. Add this broth back to the main pot of soup and stir. Allow it to simmer for a couple of minutes. The entire soup will thicken and become creamier.

Once it is creamy and seasoned to your liking, it is time to serve! Enjoy!



Original recipe credit: