Delicious, Nutritious Mushroom Soup!

mishroomsoup

Happy Monday Everyone!

If you have been looking for ways to include immune boosting and cancer fighting foods into your diet, then you will not want to miss today’s video!

I got this recipe from a client of mine and tweaked just a little to include more cancer fighting, immune boosting mushrooms, specifically Maitake and Shitake mushrooms.

You will learn how easy it is to include nutritious and delicious mushrooms into your diet so you can benefit from their extraordinary properties. Whether you are fighting cancer, trying to prevent cancer or simply looking for delicious ways to stay healthy, you will not want to miss today’s video.

Once you’ve watched, I want to hear from you! Do you include shitake and maitake mushrooms into your diet? And if so, how do you prepare them? I would love to hear your recipes!

Enjoy this week’s Motivational Monday and have a wonderful week!
xo
B

Ingredients

  • 2 tbs. Olive oil
  • 
1 cup peeled and sliced carrots
  • 1 cup sliced onions
  • 1 cup sliced leeks, washed white and light green parts only
  • 1/2 cup sliced celery
  • 1 tsp. Fresh thyme leaves
  • 2 pounds cleaned and sliced medicinal mushrooms such as maitake and shitake
  • 1 1/2 tsp. Kosher salt
  • 1/8 tsp fresh ground black pepper
  • 
6 cups organic chicken stock or vegetable stock
  • 4 tsp. Minced chives

Directions

Heat olive oil over medium heat in large soup pot. Add the carrots, onions, leeks, and celery and cook until tender, but not browned. About 10 minutes.

Stir in thyme and mushrooms and cook for 5 minutes until mushrooms have softened. Add stock, salt and pepper and simmer, covered for 30 minutes.

Puree soup when cooled in blender. Adjust seasonings to taste. Serve with sprinkling of chives and maybe an extra drizzle of olive oil.

Share Your Thoughts...

25 comments on “Delicious, Nutritious Mushroom Soup!

  1. Nancy

    I just discovered you!!! I made this recipe the other day. I had made my own vegetable stock the day prior, so I used that. I needed to tweak the seasoning a bit, but this is fabulous and I threw some in Mason jars and froze it for future meals. Looking forward to more recipes. I’m sharing this with my daughter. She’s in college and likes to pre prepare meals for the week; plus her roommate is a vegan.

    Reply
  2. Allison Munro

    Probably my favourite soup! I’ve always loved mushroom soup but grew up on Campbell’s cream of mushroom from a can mixed with dairy milk (ugh! I know!). Since switching to a plant based diet, this soup absolutely hits my mushroom soup cravings on the bullseye. Thank you!

    Reply
  3. andrea

    love this tasty and super easy recipe!! even my non-vegan father enjoyed it….thank you! have an awesome thanksgiving holiday.

    peace & light
    andrea

    Reply
  4. marlene

    Followed recipe exactly and found that I made enough soup to feed everyone in my building. I froze most of it in one serving containers.
    Problem: Taste was boring;
    Solution; added wine
    Now : Barbara’s mushroom soup is simply perfect!

    Reply
  5. Angela Vitale Gaglio

    Guess what we are having for dinner tonight?!? Looks so yummy!

    I miss seeing you in person….I really need to make it to NYC!

    Love ya!

    Reply
  6. Leona

    Love it, Barbara!

    Question: Would you be able to write out ingredients each Monday with your video? I love watching the videos, but once I start cooking, I want to focus on the prep and I then find I have to rewind again and again to get the right ingredients:)

    Thanks!
    -L

    Reply
      1. Barbara Mendez RPh MS Post author

        You’re right! I used to but about 2 years ago i switched over to ceramic pans because of the toxicity issue with non-stick. I love them and they work so much better!
        You have a keen eye Thu Le!
        xo

        Reply
  7. Iraida Mendez

    Never mind what it does for you (sorry) it is delicious!!! Your father made it last night,of course, he always has to add or susbstract something, so, he added garlic and sazon Goya, (one envelope), and we loved it. We told Robert it was vegetable soup, because he hates mushrooms, and he loved it too! So, a winner all around. Thank you, dear! Keep up the good work. Love you,

    MOM

    Reply
  8. Pat

    Perfect timing! I was looking for a creamy mushroom soup recipe without all that cream. But I think I missed something — I got the qty of carrots, leeks, onion and celery, but I didn’t catch the qty of mushrooms.

    Reply
  9. jorge mendez

    I just finished watching you make your version of a mushroom soup, and guess what, I am going to the fruit store this minute to get all the ingredients so we can have it for supper tonight. I will let you know how it went. I’ll probably freeze some for you to take home as well. Love,

    Dad

    Reply
  10. Anna McNally

    This looks delicious – I really like mushrooms and was looking for Mushroom soup recipe just this past weekend so this is perfect timing – a ‘mushroom’ shopping I will go….

    Happy Monday
    Anna

    Reply
    1. Barbara Mendez, RPh, MS Post author

      Hey Diane! It IS so yummy! I hope you think so too~

      Yes, some nutritional value is lost in the freezing process, but not a tremendous amount. Another option is to make smaller quantities and then have for a few days….

      Let me know what you think~
      B

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *