Wild Mushroom Soup

MushroomsMushroom Soup







Cremini mushrooms grow into portabella mushrooms, if allowed to mature, which are high in fiber and potassium. Shiitake Mushrooms are sometimes referred to as “medicinal mushrooms” and are a good source of protein, iron, and B Vitamins. They are known to have anti-inflammatory and anti-cancer properties and also for supporting the immune and cardiovascular systems.

Mushroom Soup
Prep time:
Cook time:
Total time:
Serves: 4
  • 6 oz. shiitake mushrooms, fresh
  • 6 oz. portobella mushrooms, fresh
  • 6 oz. cremini mushrooms, fresh
  • ½ cup butter
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • ¼ cup almond flour
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon thyme
  • ½ cup almond milk
  • ¼ cup minced fresh flat-leaf parsley
  • Sea salt and fresh ground pepper to taste
  1. First clean the mushrooms: Quickly rinse or wipe each mushroom with a damp towel. Trim off tough parts or the ends of the stems if needed, then slice the mushrooms to about ¼ inch thickness. Set aside.
  2. In a large pot, melt the butter and add the leeks. Cook over low heat until the leeks begin to brown, about 15 minutes.
  3. Add the sliced mushrooms and cook until they are brown and tender, about 10 minutes.
  4. Add the almond flour and cook for 1 minute. Add the vegetable broth and thyme and bring to a boil. Reduce the heat and simmer for 15 minutes.
  5. Add the almond milk and parsley, season with salt and pepper to taste, and heat through but do not boil. Serve hot.
*It is not usually advisable to wash mushrooms as they supposedly lose flavor; however, I found that giving them a quick rinse and wiping them dry does not have any major effects on the flavor of this soup
*Be patient with simmering this soup long enough to bring out the full flavor of the mushrooms

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