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Cod and mushroom soup for GAPS Intro Stage 1

Cod and Mushroom Soup for GAPS Intro Stage 1

Gentle cod soup with homemade chicken meat stock, thoroughly softened scallions and mushrooms, a blended base, and a precise flake test.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 batch
Course: Soup
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup scallions or onion finely chopped
  • 8 oz baby portabella mushrooms thinly sliced
  • 1 cup clear homemade chicken meat stock linked WFLI recipe
  • 2 cups homemade chicken meat stock with blended soft tissues, or use additional clear stock
  • 1 lb boneless wild-caught cod cut into 1/2-inch chunks
  • 1 tsp mineral salt

Equipment

  • Le Creuset Signature stainless-steel saucepan
  • Instant-read thermometer
  • Ninja Professional Plus Kitchen System BN801 with Total Crushing Pitcher
  • Cutting board and sharp chef knife
  • Fine-tip fish-bone tweezers, optional
  • Measuring cups and spoons
  • Stainless-steel ladle
  • Covered glass storage container

Method
 

  1. Add 1 cup clear chicken meat stock to the saucepan and bring to a gentle simmer. Add the scallions or onion and simmer for 10 minutes.
  2. Add the sliced mushrooms and simmer gently for another 10 minutes, until fully soft.
    Mushrooms and scallions simmering in meat stock
  3. Reserve 1/2 cup of the cooked scallions and mushrooms.
  4. Transfer the remaining stock and vegetables to the Ninja BN801 Total Crushing Pitcher and blend for 1 to 2 minutes until fairly smooth; fine mushroom specks may remain.
    Blended mushroom stock base in the Ninja blender
  5. Return the blended base and reserved vegetables to the saucepan. Stir in the remaining 2 cups chicken meat stock and the mineral salt.
  6. Heat over medium-low to 170°F, stirring from the bottom.
  7. Add the cod and stir gently for 1 minute. Turn off the heat, cover, and rest for 10 minutes.
  8. Press one of the largest cod pieces with a fork. If it flakes and is opaque, serve. If not, heat gently for 1 to 2 minutes more, then test again.

Notes

GAPS placement: Introduction Diet Stage 1 and later.
Stock: Use homemade chicken meat stock made from raw meaty parts. Clear broth is the strained liquid; the thicker portion may include blended cooked soft tissues.
Fish-stock distinction: Boneless-cod cooking liquid is not fish stock.
Yield: The source gives no serving count, so the card records one batch.

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