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Creamy Mushroom Soup

Prep Time:

10 minutes

Cook Time:

10 minutes

Serves:

6ish

Level:

Beginner

About the Recipe

I'm not super big on narratives when it comes to recipes. In fact, I find them intolerable because although Google likes words and that helps you find me on the internet, I'd rather help you get busy cooking so you can spend less time reading some senseless story about mushrooms and soup and more time sharing a meal with someone you love.

Here are some quick and dirty nutrition facts about this recipe:
--Mushrooms contain important nutrients including selenium, potassium, riboflavin, niacin, B6, zinc, D2 and provide neuroprotective benefits, support heart health and are said to benefit microbiome health. Basically they're a superfood and I'm told even by mushroom haters that they love this recipe. So you should probably try it :)
--Olive oil, butter, ghee and cashew milk all provide healthy fats (as long as you get them from healthy sources) that support your heart, brain and hormone function.
--Onions are packed with antioxidants, are anti inflammatory, support digestive health and are packed with flavonoids and provide a host of other benefits
--Garlic can lower blood sugar, is shown to reduce blood pressure, benefits the immune system, can reduce oxidative stress, aids in detoxifying the body and much, much more
--Shallots are high in antioxidants, can improve blood sugar, stimulate enzyme function, supports detoxification, among a host of other awesomeness
--Thyme is considered anti microbial, antiseptic, anti inflammatory and is known to support heart health, blood sugar, offers neuroprotective benefits and more
--Parsley is considered a powerful natural diuretic, has many anti inflammatory properties and supports kidney health
--Bone broth supports digestive health and can repair the lining of your intestine

Basically this soup is tasty medicine so you should probably keep this on regular rotation. My kids love it with grilled cheese (raw, pasture raised cheese, butter and sourdough bread made with ancient grain, stone ground flour). Ok, now I'm hungry.

Ingredients


·     1lb or approx. 6 cups thickly sliced mushrooms

·     1 large onion, diced

·     1 med shallot, diced

·     4 cloves garlic, diced

·     3/4 cup dry white wine

·     2 C chicken bone broth (or sub vegetable broth for vegan/vegeterian)

·     2 C homemade cashew milk

·     1/4 cup butter, ghee or olive oil

·     2 T fresh parsley, minced

·     2 springs fresh thyme

·     1 bay leaf

·     1 tsp sea salt plus more to taste

·     Pepper to taste

Preparation

Add olive oil, butter or ghee to a large soup pot or cast iron dutch oven.  Heat on med low, careful not to reach the smoke point.  Add onions and shallots and cook until translucent, approx. 5 mins.  Add garlic, mushroom, parsley, thyme and wine and cook until mushrooms soften but not cooked completely through (approx. 3-4 mins).  Add remaining ingredients and bring heat to a hard simmer (bubbling a little but not a hard boil).  Reduce heat and simmer on low for about 5 mins.  Serve immediately or make ahead and serve later.  It’s delicious either way (but letting it sit allows the flavors to develop).  Enjoy!

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