Healthy Mushroom Soup
Mike and I have been into mushrooms lately if you have not noticed. I took a class a while back on the healing benefits of mushrooms and I have not looked back. I have always loved to cook with mushrooms but never really knew much about this amazing fungi. WOWZA they are packed with so much good stuff it is kind of mind-blowing. Last year I learned about the power of mushroom powder through a company called Four Sigmatics. I encourage you to check them out. Not only are their products used in our house every single day ( I make Mike a bulletproof mushroom cacao drink to take with him to work ) they also have a fabulous FREE mushroom academy online where you can learn everything you ever wanted to know about mushrooms. If you are interested in purchasing any of their products you can use the code allinthebalance at checkout and save 10% off your first order. You can hit me up if you want some suggestions on what we use.
- 1.5 lbs. of mushrooms, use your favorites. I used crimini and maitake.
- 1 Tbsp avocado oil
- 4 cloves garlic, chopped finely
- 2 Tbsp grass-fed butter
- 1/4 almond or coconut flour
- 4 cups vegetable broth – you can add more if it is too thick
- 1 tsp dried thyme – I use my garden thyme sometimes but I think the dried stuff goes better in this soup
- 1/2 cup heavy cream or almond milk
- 2 tsp coconut aminos or soy sauce
- 1/4 cup sherry or dry white wine
- salt and pepper to your liking
Brush the mushrooms to remove any dirt or debris. Try not to wash them as they just soak up the water. Slice half of the mushrooms and roughly chop the other half and put them aside
Add the avocado oil, mushrooms, garlic, and a pinch of salt and pepper in your soup pot. I used my instant pot on sautee mode. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. This usually takes just a few minutes.
Toss in the butter and flour to the pot. Mix this really well making sure to coat all the shrooms then cook for about two minutes more. The mixture will create a thick paste and some of it might get stuck to the bottom of the pot but that is all dandy and will pay off in flavor when it is all done. Finally, add the vegetable broth, water, and thyme. Stir to dissolve all of the flour from the bottom of the pot. As the soup continues to cook it will thicken up. I like to make my soups a little on the thinner side because Mikes likes them for lunch the next day and he enjoys drinking it out of a thermos. Play around with the amounts of broth and cream to your liking.
Stir the cream and wine into the soup. The last thing to do is add the coconut aminos and then get ready for a fabulous dining experience. You can top this soup with more mushrooms, parsley or some swiss cheese. You can also let the soup be totally naked on top. Try something different each time.
Tips-I like to use maitake mushrooms because they are a very meaty mushroom. Most of your health food stores will have them. I get mine from Jimbo’s here in Carlsbad. They are grown in the most fascinating way. Check out this company for more about their mushrooms, they are my favorite. The soup tastes great however you chop them but leaving some big pieces really gives the soup some great texture. If you use almond milk the soup will not taste as rich. I do not like to consume a lot of dairy but this is one time I think it is worth it if you can tolerate it. I use organic cream. You could also use 1/2 cream and 1/2 almond milk to compromise. I sometimes like to use an immersion blender to mix things up but I try to always leave a few good mushroom chunks for texture. Get wild and crazy and try different types of mushrooms for this soup. The flavors will pop and your mouth will thank you. Do not over season the soup, add a little at a time. You can not undo too much seasoning. Been there done that and it is not fun or tasty.