Cream of Mushroom Soup
Mushrooms are a crazy nutritious food for many reasons.
Mushrooms contain antioxidants that aren't in many foods - one called ergothioneine (ERGO). Ergo fights oxidative stress and is a crazy anti-inflammatory. It is even used in some medicines to help fight liver damage, joint pain, Alzheimer's, heart disease, and more. It's found mainly in King oyster, maitake, oyster, and shiitake varieties.
Mushrooms contain beta-glucan, a fiber with immune-enhancing activity shown to reduce the risk of cardiovascular disease. It also has antimicrobial, anticancer, anti-diabetic, and cholesterol-controlling properties.
Mushrooms are one of the best plant sources of vitamin D for vegans and vegetarians. In fact, they act like a sponge. You can place mushrooms in the sun for 15 minutes, and they will increase their vitamin D level.
One of the best ways to get a highly concentrated source of these medicinal mushrooms is to make a blended soup. Here is a delicious, creamy umami-flavored soup loaded with nutrition and incredibly easy to make!
Ingredients:
2 tbsps Coconut Oil
1 cup Red Onion (diced)
3 stalks Celery (diced)
2 Carrot (diced)
3 cups Mushrooms (any type will work)
1 tsp Black Pepper
3 tbsps Tamari
4 cups Water (to increase protein use bone broth)
1/2 cup Cashews (soaked and drained)
Directions:
Heat your coconut oil in a large stockpot over medium heat. Add the onion and saute for 4 - 5 minutes or until translucent. Add in the celery, carrots, mushrooms, black pepper, tamari and water. Bring to a boil and then reduce to a simmer. Cover with a lid and cook for 20 minutes.
Add your cashews to the blender. Ladle in one cup of your soup broth and blend well until smooth to create your cashew cream. Now ladle in the rest of your soup and puree. CAUTION: Ensure you leave a place for the steam to escape from the blender, otherwise the lid will blow off and that is bad news.
Ladle soup into bowls or a mug. Enjoy!