Mushrooms are one of those foods that people either love or hate. Mushroom texture can be a little off-putting to some but to others (including myself) mushrooms are the perfect add on to a pasta dish, great in soups, and amazing over a steak. This mushroom soup has the delicious depth of flavor with a creamy and delicious consistency.
The Healthy Benefits of Mushrooms
Mushrooms are filled with antioxidants and vitamins.
These special type of medicinal mushrooms are considered superfoods for the immune system. Containing polysaccharides, like beta-glucans, as well as various other nutrients and antioxidants, including triterpenoids, glycoproteins, flavonoids and ergosterols, they are extremely beneficial for building a natural resistant to disease, viruses, and environmental toxins. Yes, they do all that!!
How to Add More Mushrooms to Your Diet
You can buy this medical mushroom extract and add it to teas, coffee, sauces, etc. Watch how your immune system improves! It’s a must do!
Medicinal Mushroom Soup
For the Immune Boosting Medicinal Mushroom soup below, you can mix and match a large variety of mushrooms. You can buy dried mushrooms off the Internet and buy some fresh ones from your grocery story.
Here is a list of medicinal mushrooms to pick from:
You can mix and match what every mushroom you like. Try not to use button mushrooms, but instead try to use the medicinal mushrooms like:
- Lion’s Mane
- Turkey Tail
- Or another variety of medicinal mushroom
I also like to add oyster mushrooms for their flavor.
This hearty mushroom soup has four different types of mushrooms to help boost your immune system. Bonus: it tastes amazing!
- 4 oz maitake frondosa mushrooms
- 3.5 oz shiitake mushrooms
- 4 oz oyster mushrooms
- 1/2 - 2 oz oz dried mushrooms (oyster, skiitake, porcini) soaked in 1cup water for 30 mins, reserve water for soup
- 3 tbsp olive oil
- 1 small leek, chopped you can also use fennel
- 2 large shallots, chopped
- 1 onion, shopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cups vegetable, chicken, or bone broth
- 2 tbsp tamari or coconut aminos
- 1 bay leaf
- 2 tsp fresh thyme no need to chop
- 1 tsp fresh rosemary no need to chop
- salt and pepper to taste
If you're using dried mushrooms, soak them in 1cup water for 30 mins. Or follow the instructions on your package. Make sure you don't throw out the water from the soaking mushrooms, as you'll use this in your soup!
Dice your carrot, leeks, celery, shallots and/or onions.
Add your olive oil to your dutch oven or pot and heat up without smoking. Add the leek, onion, carrots, celery, and shallot. Give it a cook stir so everything is coated in the oil and let everything cook down until it's soft, about 10 minutes.
Drain the dried mushrooms and reserve the liquid to add to your soup in a few minutes. Rough chop all of your mushrooms and add them to a soup pot. Cook for another 5-10 minutes
Add the cup of liquid from the soaked mushrooms, your choice of broth, tamari or coconut aminos, and a bay leaf.
Now turn up your heat and bring everything up to a boil. Once it has a good rolling boil, reduce the heat to low. Let it simmer for about 30 minutes.
Add your thyme, rosemary, salt and pepper.
If you have a hand blender (immersion blender), blend it up right in the pot. If not, use a standard blender to blend everything. You can do this in batches if you have a lot of soup.
Once everything is blended, put it back on the heat in the soup pot and simmer for an extra 5 minutes or so. Season with salt and pepper to taste, if needed.
You can mix and match what every mushroom you like. Try not to use button mushrooms, but instead try to use the medicinal mushrooms like Maitake, Chaga, Lion's Mane, Reishi Mushroom, Shiitake or another variety of medicinal mushroom. I also like to add oyster mushrooms for their flavor.