This Creamy Mushroom Soup has an earthy depth of flavor with the addition of both shiitake and Cremini mushrooms as its base. Balanced with fresh thyme, garlic and miso, this soup is perfect as a starter or main meal any day of the week. It’s also plant-based and gluten-free!
Benefits of Mushrooms
Cremini Mushrooms
- Cremini mushrooms have a more pronounced flavor than white, button mushrooms.
- Rich in vitamin D, selenium, potassium and the B vitamins, riboflavin and niacin.
Shiitake Mushrooms
- Shiitake mushrooms contain all eight essential amino acids.
- Known to help support the immune system.
- Rich in vitamin D, niacin, pantothenic acid, B vitamins, riboflavin, manganese, phosphorus and more.
- Helps fight cancer cells.
My Health Care
With fears of coronavirus on the rise, I am continually attempting to up my own nutritional game with immune boosting foods. I believe medicinal mushrooms are an important addition during this time. With the added confusion and lack of information, many of the herbal concoctions we all rely on are no longer available. Please remember, simple foods are powerful! I hope this post finds you and your family safe and healthy.
Creamy Mushroom Soup
By Published:
This Creamy Mushroom Soup has an earthy depth of flavor with both shiitake and Cremini mushrooms as its base. All of that flavor is balanced with fresh thyme and miso to make the perfect starter for any meal. It's also plant-based and gluten-free!
Ingredients
- 1 Tablespoon avocado or coconut oil
- 1 medium yellow onion diced
- 1 10-12 ozs Cremini mushrooms diced
- 2 10-12 oz pacages shiitake mushrooms 1 package diced for this recipe and 1 package sliced to be used as a topper for each bowl of soup
- 4-8 cloves garlic I typically mince about 4-6 cloves depending upon the size. I save a couple of cloves to slice and sauté with extra shiitake mushrooms as a topper.
- 6-8 fresh thyme sprigs or 3/4 teaspoon dried thyme
- 1/2 cup raw cashews soaked beforehand to soften
- 1 cup full-fat coconut milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 2 Tablespoons chickpea miso
- To Taste fresh cracked pepper
Instructions
- Using a large soup pot, over medium-high heat, add oil, onion, diced Cremini & shiitake mushrooms and a pinch of sea salt. Sauté 3-4 minutes.
- As the onions and mushrooms begin to soften, add in the minced garlic, fresh thyme and paprika. Allow to continue cooking for another 1-2 minutes.
- Add cashews and vegetable broth. Bring soup to a boil. Reduce heat, cover with a lid and allow to simmer 20-25 minutes.
- Remove pot from heat. Add in 1 cup of coconut milk and stir.
- Place 1 cup of broth and 2 tablespoons of chickpea miso into a small bowl or mug. Carefully stir with a spoon until the miso dissolves. You don't want lumps of miso. Add the smooth liquid back into the pot. Stir until the miso mixture is incorporated.
- Carefully blend the soup in batches using a high-speed blender. I typically use a thick towel to cover the blender cap hole while blending. This allows some steam to escape without splashing me. Continue blending in batches until the entire pot is creamy and all lumps and mushrooms are thoroughly blended.
- Using an iron skillet, add 1 teaspoon avocado or coconut oil and sauté remaining shiitake mushrooms (I like this batch thinly sliced instead of diced) First, sauté the mushrooms for 3-4 minutes over medium heat and then add the slivered garlic. Stir continually so as not to burn the garlic. When garlic and mushrooms are soft, remove and set aside as a topper for each bowl of soup.
- Serve warm, topped with sautéed shiitake mushroom & garlic.