Serving Size: 4
This recipe uses either Sporgy Maitake BBQ Mushroom Jerky or Maitake BBQ Chef Seasoning.
1 bunch (6-7) Green Onions
3 tbsp Coconut Oil
6 Garlic Cloves
1 medium Russet Potato, peeled, medium dice
1 tsp Thyme leaves (dried or fresh)
½ cup Red Wine
3 (14.5 oz) cans Diced Tomatoes (about 5 cups if using fresh)
3 cups Vegetable Stock or Water
2/3 cup Raw Shelled Hemp Seeds
1 Tbsp Oregano (fresh)
1 oz Maitake BBQ Mushroom Jerky or 1 ½ tbsp Maitake BBQ Chef Seasoning
Salt/Fresh Ground Black Pepper
Thinly slice the green onion and reserve the green part for later. Rough chop the garlic cloves.
In a large pot, on medium-low heat, add the coconut oil, the white part of the green onion and the chopped garlic. Lightly sweat them for about 2 minutes. Add the cubed potatoes, 1 tsp of salt, 2 pinches of black pepper and the thyme leaves. Sauté the potatoes for about 1 minute. Turn the heat to low and add the red wine and reduce by half, about 2 minutes.
Add the tomatoes, vegetable stock and hemp seeds on medium heat. Bring to a simmer, then reduce the heat to low. Cover the pot with a lid and cook for 20 minutes, stirring occasionally.
Pour the soup into a blender with the fresh oregano, 1 tbsp of salt and 1 pinch of black pepper. Blend on low speed, gradually increasing the speed to high. Blend for about 1-2 minutes until the soup is smooth.
Return the soup to the pot and stir in the BBQ jerky pieces or the BBQ Chef Seasoning, on low heat for about 1 minute.
Garnish the soup with the reserved thinly sliced green onion. Enjoy!