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Mushroom Soup - Plant Based


Plant Based Mushroom Soup

Delicious & Simple

Plant Based

Mushroom Soup

This Plant Based Mushroom Soup Recipe is wonderful for a cold winter's day or just when

you feel like eating a delicious

healthy dose of mushrooms.

Mushrooms are extremely good for you! Are you aware that mushrooms may protect against respiratory infections and breast cancer.

*Mushrooms may have an anti-inflammatory effect. In vitro studies have shown that a variety of mushrooms, including plain white button mushrooms, appear to blunt the inflammatory response, potentially offering a boost in immune and anticancer function without aggravating diseases of inflammation.

Ingredients

2 tbsp water

1 large white onion, diced

4 celery stalks, diced

3 carrots, diced

1 pound mushrooms, diced

(I use a mixture of white button, baby bella and shiitake)

1 tsp garlic salt

1 1/2 cup red wine

1 bay leaf

4 cups low-sodium vegetable broth

2 1/2 cup water

2 cups wild rice

1/2 tsp black pepper or to taste

2 tbsp sherry vinegar

nutritional yeast or parmesan cheese (Optional)

Cashew Cream

1 cup cashew cream

1 cup unsalted raw cashews

3/4 cup water

To Make Cashew Cream

Place 1 cup of unsalted raw cashews and 3/4 cup of water in a bowl and let set until the soup is almost finished. Then in a food processor mix the cashews and the water. Let the food processor run until the mixture is smooth.

Instructions

  • In a large stock pot, heat the 2 tbsp water over medium heat. Add the onion, celery, and carrots. Cook for about 10 minutes, or until the onions are soft and translucent. Add the mushrooms, garlic salt, and white wine. Cover the pot and allow the mushrooms to cook down for a few minutes. Uncover and cook, stirring frequently, for another 8 minutes, or until the mushrooms have cooked down considerably.

  • Add the bay leaf, broth, water, and rice to the pot. Bring to a boil and then reduce to a simmer. Cover and simmer for 50 minutes to 1 hour, or until the wild rice is tender.

  • Remove the bay leaf from the soup. Stir in the cashew cream, black pepper, and sherry vinegar. If the soup thickens up, feel free to add more water as desired.

  • If you choose you could sprinkle nutritional yeast on top. My husband used parmesan cheese instead of the nutritional yeast.

*Information regarding the health benefits of mushrooms is from the How Not To Die book by Michael Greger, MD FACLM page 90.




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