Shiitake Chowder

Ingredients:

• 4 dried Shiitake mushrooms, soaked overnight
• 1 cup fresh young coconut water
• the "meat" of one young coconut
• 1 tsp. shallot, peeled and chopped
• ½ yellow bell pepper, roughly chopped
• 1 cup parsnip, peeled and chopped
• 1 avocado, peeled, pit removed and diced into cubes
• ½ tsp. onion powder
• 1 tsp. dried dill (or 2 tsp. fresh dill)
• Celtic sea salt to taste
• dash black pepper
• 2 tsp. fresh lemon juice

Directions:

Drain the mushrooms, squeeze them well, remove the hard stems, and chop the caps. Marinate mushrooms with lemon juice and a little salt while preparing the soup base. Place coconut water and meat, shallot, onion powder, parsnip, bell pepper, salt, and black pepper in a blender, and blend until very smooth. Adjust salt and pepper to taste. In a bowl, combine mushrooms, avocado and dill, and add the blended mixture. Gently stir together, garnish with dill and serve.

Ingredients: Shiitake mushrooms, coconut water, coconut, yellow bell pepper, parsnip, avocado, onion, dill, sea salt, dash black pepper, lemon juice

Recipe Type: Soup