Mushrooms are high in selenium and B vitamins like riboflavin and niacin. These minerals and vitamins are necessary for the immune system to work in tip top form. Mushrooms are also high in polysaccharides, sugar-like molecules that boost immune function.


  • 1 ½ lb. mixed wild mushrooms, sliced
  • 2 large shallots, diced
  • 1 tbsp. fresh thyme
  • 7 cups chicken stock
  • 1 cup. coconut milk
  • 3 tbsp. ghee (or butter)
  • ¼ cup parsley, chopped
  • 2 tbsp. tapioca starch (optional)
  • Sea salt and freshly ground pepper


  1. Melt the ghee in a large saucepan placed over medium high.
  2. Add the shallots and sauté for 3 to 4 minutes.
  3. Add the mushrooms and thyme and cook for about 8 minutes.
  4. Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
  5. Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
  6. Stir in the tapioca starch if you like your soups thicker.
  7. Mix in the chopped parsley and serve.