Wild mushroom soup and sweet potato cakes

INGREDIENTS
3 lbs mixed wild mushrooms, sliced
4 large shallots, diced
2 tbsp fresh thyme
14 cups chicken stock
2 cups full-fat coconut milk
6 tbsp ghee
1/2 cup parsley, chopped
4 tbsp tapioca starch (optional)
Sea salt and freshly ground pepper
2 lbs sweet potatoes, quartered
8 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
6 green onions, sliced thinly
2 eggs
Sea salt and freshly ground black pepper
Cooking fat
 
PREPARATION
Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.
Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper.
Form 8 patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.