Wild Mushroom Soup with Ground Pork

SOUP! Yes, soup. So what if it's August!? It's foggy, cold and drizzly! So yes, I think soup is a perfect meal this summer! ... And this was pretty darn tasty.

Great day in the gym, though! Handstand walks? Muscle ups? Cleans? Wow!!!

Ingredients:

about 2 1/2 lbs. ground lean pork

5 oz. fresh shiitake mushrooms

5 oz. fresh baby portobello mushrooms

5 oz. fresh cremini mushrooms

1 T olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1 carrot, thinly sliced

1 T thyme leaves

1 tsp. ground black pepper

2 leeks, chopped (white and light green parts)

2 cups coconut milk

4 C chicken broth (organic, low sodium)

1/2 C fresh flat leaf Italian parsley, chopped

sea salt and black pepper (to taste)

Clean mushrooms and trim stems. I sliced the portobello and cremini mushrooms into about 1/4-inch thick pieces. I left the shiitakes whole.

Heat olive oil in a skillet and saute garlic and onions. Add leeks. Cook for about 5 minutes. If pan gets dry, add a splash of chicken broth. Add 1/2 the thyme and black pepper. Stir well and then transfer to a stock/soup pot. Brown ground pork and season with more thyme, sea salt and pepper. Add to soup pot. Now add carrots and chicken stock. Cook at a medium temperature until the carrots are tender. Add the coconut milk and fresh chopped Italian parsley. Season with salt and pepper to your liking, serve and ENJOY! :-)