When I am preparing this soup, I feel my immune system getting stronger and anticipate the umami taste of this extraordinary soup. However, when I make the soup, my husband leaves the kitchen. It has nothing to do with my cooking, rather he is not a fan of mushrooms. When I asked him about his strong aversion to mushrooms he told me that when he was a child he saw a movie called Attack of the Mushroom People (Matango) and it scared him. After that he wanted nothing to do with mushrooms. I wanted him to face his fears (and maybe try the soup) so we watched the movie together. This 1963 film reminded me of the TV show Gilligan’s Island. I later learned that the creator of Gilligan’s Island based his characters off of those in this movie. Although it is a horror film, it did not seem that scary compared to the films of today. He did try mushrooms once after our movie night but still avoids them. If you love mushrooms as much as I do you will love this soup. So will your immune system.
- ¾ lb shitake mushrooms, chopped
- ¾ lb crimini mushrooms, chopped
- 3 tbsp organic butter (preferably grass-fed)
- 1 tsp organic butter (to sauté the mushroom caps for garnish)
- 1 celery stalk, chopped
- 1 white sweet potato, peeled and sliced thinly (potato should weigh about a half pound)
- 1 ½ cups sweet onion, chopped
- 1 ½ cups chicken stock or water
- 1 tbsp blackstrap molasses, organic
- 2 tbsp red wine (merlot or cabernet works well)
- 2 tbsp coconut aminos or wheat-free tamari
- 2 tbsp fresh thyme (or ¼ teaspoon of dried thyme)
- 1 tsp black pepper
- 1 tsp sea salt, unrefined (or Pink Himalayan salt)
- Prepare all vegetables. Reserve ¼ cup of sliced Crimini mushroom caps and set aside.
- In a large frying pan, sauté the onion in butter and salt over low heat.
- When the onions are translucent (2-3 minutes) add the celery and potatoes and continue to cook over low heat, mixing well.
- After about 5 minutes, add the mushrooms (except the ¼ cup of sliced mushroom caps) and all remaining ingredients.
- Cover and cook over medium heat for 15 minutes.
- While soup is cooking, sauté the reserved mushroom caps in a teaspoon of butter for a few minutes, then set aside.
- Cool to room temperature and mix in the blender on a high speed.
- Garnish with mushroom caps and fresh thyme.