together in a pot boil:
1 large peeled sweet potato
2 average peeled carrots
2 cups washed and chopped brown mushrooms, bigger the better in terms of flavour
2 tbsp basil
When all is tender, puree with 1 can coconut milk. Set aside.
Add 4 cups fresh homemade chicken stock (boil chicken in water with green herbs (but not dill or mint), salt, pepper, dry mustard, onion & garlic powder).
Whisk over gentle heat. Do not boil. Serve with sourdough toast or toasted Montreal bagels.
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