Hearty, Immunity-Boosting Mushroom Soup

Do you have a favourite soup? One of mine is mushroom soup, and I love the recipe I’m sharing today. It’s all the things I need as a wellness entrepreneur on the go: quick, easy, hearty, delicious and healthy. It only takes 30 minutes to make — and it’s wonderful as is or as a base.

It’s always fun to change up the spices to fit your mood. For example, adding coconut milk, lime juice, chili pepper and lemongrass will give it a Thai flair give it a Thai flair with some coconut milk, a whole lime, a chili pepper, and some lemongrass. If you’re craving Indian flavours, add a tablespoon of garam masala. (Yum!)

As for the star of the soup, I feel like mushrooms are incredibly underrated. They are actually a staple food everyone needs to have in their fridge or pantry (freeze-dried packages). Particularly in the autumn/winter months.

Mushrooms for immunity

Immune modulating mushrooms or Funghi come in both culinary and medicinal varieties. 

Culinary

Shittake, Portobello, etc. mushrooms are the only solid source of Vitamin D* you will find in the produce section. And they contain selenium which is important for a healthy and functional immune system.

*Vitamin D fights disease, guards against respiratory illnesses and keeps your immunity in check. 

Medicinal

Reishi mushrooms are adaptogenic and can help combat stress. Lion’s Mane supports immunity and Chaga mushrooms can boost immune function. (Chaga also makes for an excellent coffee replacement — recipe coming soon!)  

My kitchen hacks 

Before we get to the recipe, here are some kitchen hacks that keep me on track so the soup actually only takes 30 minutes to make:

Mise en place

This is the French culinary phrase for ‘setting up’ or ‘putting in place’. Measuring, chopping, etc. all your ingredients and setting out all your needed tools at the beginning cuts down on meal preparation time. I find it also makes the cooking experience more enjoyable — no one likes to feel stressed in the kitchen. (Unless you’re on Hell’s Kitchen…, but even then!)  

Clean as you go

This is such a good habit, and it takes two seconds to wipe something down or pop something you don’t need anymore in the dishwasher.

Hearty, Immune-Boosting Mushroom Soup

INGREDIENTS:

• 2 pounds of mushrooms – I used a mix here: shiitake, trumpet, brown, and maitake 
• 1 large onion – diced
• 4 cloves of garlic
• 2 cups broth or water – add more if you like a thinner consistency
• 1 cup non-dairy milk (like almond or cashew)
• ½ tsp ginger
• ½ tsp cayenne pepper
• ½ tsp salt
• ½ tsp pepper
• 2 sprigs of thyme
• ½ lemon or lime – juiced

METHOD:

1. Dice onions + chop garlic, grate ginger, and chop all the mushrooms (This is your mise en place!
2. Heat pan to medium-high heat
3. Add one tablespoon of olive oil and toss in the onions — cook for a couple of minutes until onions are translucent
4. Add garlic and stir for a minute 
5. Add in your mushrooms and saute allowing them to soften — about a 5 minutes
6. Add your ginger, cayenne pepper, salt, and black pepper in and give it a stir
7. Add in broth or water and bring everything back to a simmer for about 10 minutes
8. Bring heat down and carefully take an immersion blender and blend to your desired consistency. (Or pour into a blender and pour back out.) I personally like leaving a few chunky pieces in.
9. Add 1 cup of non-dairy milk
10. Bring heat back up and finish with ½ a lime squeezed
11. Adjust seasonings to your taste and enjoy!

Let me know when you try this mushroom soup — I’d love to hear your feedback.

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