If you’re feeling overtaxed by pushing limits beyond your personal comfort zone, reaching for a basket of mushrooms may be the perfect fix for a long week. Mushrooms have an earthiness, depth of flavor and character that seems to work like magic when it comes to stress. Today, I’m sharing a fairly simple recipe for mushroom soup. My Smoky Vegan Creamy Mushroom Soup starts with a combination of both simple and medicinal mushrooms, combined with garlic. Ingredients easily found at your local market.
It’s no surprise that when we feel a loss of control, taking a breath and reaching for plant-based, nutritious foods is not only good for your body but also therapeutic for the soul. Becoming more present with grounding foods (and friends) often allows our bodies a moment to reset. It’s as if we’ve pushed the pause button allowing ourselves to take a deep breath. Grounding foods often support that process.
When I think of grounding foods, I think about vegetables that grow under the ground or just on top. When I’m feeling a loss of control, I typically reach for mushrooms, garlic, carrots, parsnips, beets, onions, sweet potatoes and dark colored greens like collards and kale. These vegetables help bring us back to our center, allowing creativity to return.
Although, we often feel there is not time for cooking, when you take the time to shop and prepare a BIG pot of soup for the week, you will have given yourself the gift of food as medicine. Remember to double any batch and freeze the leftover. A solid tip for continuing to love your body throughout the month.
Benefits of Mushrooms:
Simple, nutrient-dense Cremini mushrooms provide copper, potassium, selenium and protein. Some studies have shown Cremini mushrooms helpful in filtering out excess hormones linked to certain types of cancer due to the high amounts of linolenic acid. Linolenic acid has been shown to control estrogen production.
Containing eight essential amino acids, shiitake mushrooms have long been shown to provide anti-cancer benefits and are often included in many immune boosting formulas. They provide protection from oxidative damage and have been shown to include antibacterial, antiviral and antifungal effects.
- 2 Tablespoons coconut oil or extra-virgin olive oil
- 1 yellow onion, diced
- 1 package Cremini mushrooms (about 10 oz), diced
- 1 package Shiitake mushrooms (about 10 oz), sliced
- 1/2 teaspoon liquid smoke
- 2 Tablespoons coconut aminos
- 1 full Tablespoon fresh thyme, about 8 large stalks, leaves removed
- 4 medium cloves garlic, finely chopped (these will be used in soup base)
- 2 medium cloves garlic, finely sliced (these will be used with shiitake mushrooms as topper)
- ¾ cup raw cashews, soaked at least two hours or overnight.
- 1 cup coconut milk
- 2 Tablespoons chickpea miso
- Himalayan salt
- Fresh cracked pepper to taste
- Using a large soup pot or saucepan, over medium-high heat, add coconut oil (or olive oil) onion and chopped Cremini mushrooms with a pinch of Himalayan salt. Sauté about 5 minutes stirring occasionally. Add 4 cloves finely chopped garlic and thyme. Give a good stir and continue cooking another 2-3 minutes.
- Add 1 quart vegetable broth to soup pot.
- Bring to a boil, then reduce heat to simmer. Cover with a lid and continue to simmer 15-20 minutes.
- Drain soaked cashews. Using a high-speed blender, combine drained cashews with 1 cup coconut milk and 2 Tablespoons GF Chickpea miso. Blend until creamy.
- Using a heavy skillet, over medium-high heat, add 1 Tablespoon coconut oil and sliced shiitake mushrooms. Sauté 3-4 minutes. Add 2 cloves sliced garlic, 2 Tablespoons coconut aminos and 1/2 teaspoon liquid smoke. Continue to sauté until mushrooms begin to brown slightly. Remove and set aside.
- Add creamy cashew mixture and fresh cracked pepper to soup pot. Stir and taste to adjust seasoning if needed.
- Blend ½ to ¾ of the mushroom soup in a blender. Blend until creamy. Return blended portion of the soup to the original soup pot and stir. Feel free to use an immersion blender instead of high-speed blender. (Note: When using an immersion (handheld) blender, please be careful to refrain from lifting the blender out of the liquid. This often results in hot splashes of soup ending up on your hands. I typically use my Vitamix at this point.
- Divide soup into 4 soup bowls. Top with sautéed shiitake and garlic mixture. Sprinkle with a little fresh thyme leaves and serve.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.