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Shitake Mushroom Soup Recipe
This flavorful soup is made with immune-supportive ingredients and perfect for a light meal or snack.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Appetizer, Main Course, Snack, Soup
Cuisine:
American, Mediterranean
Servings:
6
Ingredients
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))
Instructions
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.
Notes
You can substitute a yam or other potato for the white sweet potato. You can also omit the red wine.