Broccoli Cheddar Soup with Turmeric and Lion's Mane Mushroom

1. In a large pot, melt 3 tablespoons of ghee over medium heat. Add onion and cook until soft and translucent 5-6mins. Add garlic and cook for 1-2 minutes stirring constantly. Add chopped broccoli, salt, pepper and red pepper flakes (if using) and stir to coat with ghee.
2. Cook, stirring occasionally, until broccoli is bright green and tender, 8 to 10 minutes. Once cooked, transfer broccoli mixture to a plate and set aside.
3. While the broccoli cooks, in a separate skillet add your bacon or prosciutto over medium-heat with a small amount of ghee or oil. Cook until done and crispy. Raw bacon needs to be well-done and prosciutto just needs to crisp. (This step can also be done ahead of time).
4. In the same pot used for the broccoli, melt 4 tablespoons of butter over medium heat. Add flour and whisk constantly, cooking until the mixture turns a pale golden color, 2- 3 minutes.
5. Gradually whisk in chicken bone broth until smooth. Add milk and heavy cream. Bring to a simmer and stir in grated cheese, turmeric and mushroom powder (if using). Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4th, 5-10minutes.
6. Taste and season soup with salt and pepper if needed.
7. Puree all of the soup in a blender if you want it smooth or puree half of the soup if you want some chunky bites of broccoli.
8. Transfer to soup bowls and garnish with crispy bacon or prosciutto, grated cheese and black pepper. 

Notes/Tips

If the soup is too thick add extra bone broth.

Be sure to use sharp cheddar cheese for the rich flavor.

Fresh broccoli is recommended but frozen can be used. 

Leftovers will thicken. Add bone broth, chicken stock or water to thin when reheating.

*Crispy sourdough bread is an excellent choice for this soup.