If you’re even remotely budget conscious, as I’m sure most of us are, you are probably aware that buying in bulk saves money. Or at least it is supposed to if you can make use of your bulk purchase before it spoils. This is an especially high risk when it comes to buying bulk produce.
Recently, our local Superstore had bulk mushrooms on clearance. While they weren’t organic, mushrooms are #16 on the Environmental Working Group’s Clean 15 list, so I felt OK about stocking up! Since they were on clearance, these mushrooms obviously needed to be used sooner rather than later to prevent spoilage and waste. Since Scott doesn’t eat fungus, that left me as the sole consumer. Some went into a batch of pidpenky, and some were used for salad toppings. The rest got sliced up and dehydrated!
Last summer, in a stroke of domestic fervor, I picked up an American Harvest dehydrator off Kijiji for $20. I remember my mom had one when I was growing up that she used quite a bit herself, and she paid well more than $20 for it. I’ve used mine frequently, from storing water kefir grains, to preserving an abundance of herbs from the garden, to making homemade fruit snacks. This time I put it to use preserving my abundance of mushrooms! Since the model I bought only has four trays and I’m too cheap to buy more right now, it took a while to get all the mushrooms done, but it was well worth it! I now have a veritable bale of dried mushrooms in my pantry for use any time.
Scott was out of town for a few days and I didn’t want to spend all my free time in the kitchen while he was gone. A girl’s got things to do! You get get a lot of meal bang for your effort buck when you can throw together a big pot of soup. It just so happened I had all the ingredients on hand to make myself a nice batch of this hearty, nourishing soup! It’s got seafood, bone broth, healthy fats, and three different vegetables! How much more could you ask! Since I have so many dried mushrooms on hand, that’s what I used for this recipe, but you can just as easily use fresh mushrooms.
I hope you enjoy!
Mushroom Scallop Nori Soup
- 3 tablespoons coconut oil
- 1 large onion, finely chopped
- 2 cups water
- 2 cups bone broth
- 2 oz. dehydrated mushrooms (12 oz. fresh mushrooms), sliced
- 2-3 teaspoons Celtic sea salt (to taste)
- 1 teaspoon dried basil
- 1 bay leaf
- 1 lb bay scallops
- 1 can coconut milk
- 5-10 nori sheets, torn into bite-sized pieces
- Saute onion in coconut oil over medium heat in large soup pot until translucent and just starting to brown. If you are using fresh mushrooms, saute them with the onion and use extra oil.
- Add water, bone broth, salt, basil, and bay leaf and bring to a boil. If you are using dried mushrooms, add them now and simmer until mushrooms are soft and reconstituted. If using fresh mushrooms, simmer for 20-30 minutes
- Add scallops and simmer a few minutes until done (they should be opaque – about five minutes). Remove from heat and stir in seaweed and coconut milk. Adjust seasonings if need be, remove bay leaf, and serve.
This recipe was shared on Paleo AIP Recipe Roundtable!