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Mushroom Soup

Author: Anita's Table Talk

Ingredients

  • cups Miso Broth
  • ¼ cup raw cashews
  • 1 teaspoon Cordyceps mushroom powder
  • 1 teaspoon Chaga mushroom powder
  • 1 teaspoon Reishi mushroom powder
  • 2 Tablespoons coconut oil
  • 1/3 cup finely chopped shallot
  • 1-2 cloves garlic minced
  • 8 ounces baby portobello mushrooms chopped
  • 8 ounces  shiitake mushrooms chopped
  • 6 ounces maitake mushrooms or baby portobellos, chopped
  • 1 Tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • extra miso to taste (stir in by the teaspoon)
  • chopped flat leaf parsley for garnish (optional)

Instructions

  • COMBINE miso broth, cashews, and all of the mushroom powders in a blender. BLEND until smooth.
  • In a stock pot, HEAT coconut oil over medium heat. ADD the chopped shallot and garlic and COOK until shallots are softened, about 2 minutes or so.
  • ADD all the chopped mushrooms, thyme, and 1/4 cup of the blended broth to the soup pot. COOK until the mushrooms have softened, stirring occasionally, about 10-15 minutes.
  • ADD the remaining broth mixture.
  • ADD 1/2 teaspoon salt and a 1/4 teaspoon ground black pepper. BRING to a boil. REDUCE the heat to a low. COOK mixture, uncovered, for another 20 minutes or until mushrooms have completely softened.
  • POUR half of the soup into a blender. BLEND until mixture is smooth.
  • ADD the remaining soup to the blender. BLEND just for a couple of seconds to mix. Leave some of the mushrooms chunky.
  • ADJUST seasonings to taste. I usually stir in a little extra miso, 1 teaspoon at a time. I also garnish each bowl with a little chopped flat leaf parsley.

Notes

For extra flavor, I stir in extra miso paste (stirring in 1 teaspoon at a time) into the warm finished soup.
If I feel it needs more, I slowly add more.
Additionally seasonings can also be added, if desired.
NOTES:  To blend hot liquid: Fill the blender less than halfway with hot liquid. Remove the blender lid's plastic or glass center insert. Hold a kitchen towel over the top of the lid and then blend the mixture. this will prevent hot liquid explosions.