Coconut-Ginger Mushroom Soup

Ingredients

• 3 tablespoons coconut oil
• 1/2 cup shallots (diced (skins and ends set aside))
• 3 1- inch pieces of fresh ginger (skins removed)
• 3 cups shiitake mushrooms (chopped (be sure to remove the stalks and set aside to be used for the mushroom stock))
• 3 cups oyster mushrooms (chopped (be sure to remove the stalks and set aside to be used for the mushroom stock))
• 5 cups chicken stock (see recipe below)
• 2 cups mushroom stock (see recipe below)
• 4 sprigs fresh thyme
• 4 fresh sage leaves
• 4 fresh basil leaves
• handful parsley stems
• 1/2 cup coconut milk
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon sherry vinegar
• mushroom stalks from 3 cups of shiitake mushrooms
• mushroom stalks from 3 cups of oyster mushrooms
• 1 shallot (halved)
• scraps of 1/2 cup of shallots (from Coconut Ginger Mushroom Soup)
• 4 cups water
• 3 lbs bone-in chicken pieces
• 1 onion quartered
• 16 cups water