Shitake Mushroom Soup Recipe
This flavorful soup is made with immune-supportive ingredients and perfect for a light meal or snack.
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.