Mushroom Soup

cremini mushrooms - earthy, grounding, mild tasting

shiitake mushrooms - powerful and healing

oyster mushrooms - also known as pearl oyster mushrooms - delicate seafood flavor.When you sear these beauties their edges get crispy and delicious

Mushrooms are gut healing, immune boosting and nutrient dense. If you love mushrooms you’ll be devouring many bowls of soup in one sitting. Trust me, I had a few bowls already in one meal - mind you, they were small bowls. For all other mushroom skeptics - give this a try and thank me later.

Mushrooms are earthy, grounding and calms the nervous system - a great recipe for those cold winter days when you can use some healing soup, and warm your belly with high nutrition.

Eat mushrooms cooked - not raw! Mushrooms are coated with chitin - a fibrous substance made polysaccharides that form the cell walls of mushrooms. Chitin is hard to digest for humans, therefore, make it hard for us to get the beneficial nutrients if eaten raw. When they are cooked, the chitin wall breakdown, making it easier it digest, and when we digest we can absorb the nutrition! YES!!!

This mushroom soup is loaded with a few very beautiful and powerful mushrooms. Treat yourself to nutritious ingredients - and read on…

Shiitake mushrooms support your immune system. It’s considered a medicinal mushroom in traditional herbal medicine. It has a meaty texture and woodsy flavor - a.k.a. grounding! It’s one of my favorite mushrooms.

Cremini mushrooms are heart and gut healthy. They have an earthy and mild taste.

Oyster mushrooms are a great brain booster and strengths immunity - as all mushrooms do. They have a mild flavor and licorice aroma. They have a shell like appearance that resembles oysters that live in the water.

There are so many reasons to include mushrooms in your cooking. For more information on the benefits of mushrooms check out these sites.
Dr. Axe Co-founder of Ancient Nutrition
PubMed - MEDLINE Database - National Library of Medicine
Joyful Belly School Ayurveda

Recipe cooks in 30 minutes - serves 6-8
1 tsp coconut oil to heat pot - you can use less oil although heat must be low
1 leek - thinly sliced
1 celery stalk - finely chopped
1/2 onion - chopped
1 medium carrot - finely chopped
1 pound fresh cremini mushrooms - coarsely chopped
1/2 pound fresh shiitake mushrooms - thinly sliced
2 cloves garlic - minced
1 tsp dried tarragon
1 tsp dried or fresh thyme
2 tsp. salt
6 cups bone broth, or chicken broth, or water
2 tbsp brags coconut aminos
1/2 pound fresh oyster mushroom - coarsely chopped
1/2 a freshly squeezed lemon juice - or more to taste
garnish: microgreens to top on soup before serving - optional

Instructions

• in a pot place 1/2 tsp coconut oil and allow it to melt on low heat

• add leek, onion, carrot, celery and cook uncovered until softened - 5-10 minutes

• add the cremini and shiitake mushrooms - cook for 5 minutes

• add garlic, tarragon, thyme and salt and cook for 1 minute

• add broth or water and coconut aminos. Stir the soup with a large spoon

• bring soup to a boil on high heat

• reduce to medium-high heat, add the oyster mushrooms, and cook for 3 more minutes

• turn off the heat and stir in the lemon juice

• ladle the soup into serving bowls and garnish (optional) with the microgreens

  Genia’s Spoon Me Tips:
  What are microgreens? They are vegetable greens from young seedlings. They are ‘micro’ - a.k.a. tiny unlike the larger vegetables and herbs. They are nutritional and create a beautiful visual garnish in soups, salads, and on top of an egg omelette. I sometimes add microgreens to my shakes. They also have this really nice taste and spiciness. I highly recommend - they are so healthy and easily digestable.

  Always cook mushrooms. Raw mushrooms are popular in salads, although, they are not easily digestable. I used to eat raw cremini and button mushrooms raw as a snack - I’ve evolved!

  I love to saute shiitake mushrooms as a side dish or tossed in my salad. Here’s how I do it: heat a tad of coconut oil or ghee on medium-low heat in pan, add mushrooms and stir, cook mushrooms until they soften about 3-5 minutes and turn mushrooms around pan for a few more minutes. I add a sprinkle of salt and pepper and I’m good to go!

  Earthy love,
  Genia