Ever since I was a little kid I’ve loved cream of mushroom soup.
Mushrooms are powerhouse sources of nutrition. They are rich in selenium, b vitamins, and copper, plus they are great sources of fiber and protein.
In this yummy recipe I used cremini mushrooms for the base and shiitakes for the garnish.
Shiitake mushrooms are pretty special when it comes to overall health and vitality. For centuries they have been considered a healing food in Asian cuisine. Modern science confirms that shiitakes heal chromosome damage caused by anti-cancer treatments, boost immunity, reduce cholesterol and support cardiovascular health, have hypolipidaemic effects that promote weight loss, and are a good source of vitamin d.
But, beside all of the science about mushrooms, I eat them because they are just plain old DEEEEEELICIOUS!
I love the texture, I love the flavor, and I love the deep umami satisfaction my body feels after eating them. You can read more about umami here: Do you crave umami?
If you love mushrooms, I know you’re going to enjoy this recipe.
For those of you that are dairy free, just omit the cream/milk and it’ll still be totally yummy!
- 2 tbsp. extra virgin olive oil
- 1 tbsp. grass-fed butter
- 1 large onion, peeled and diced
- 24 oz cremini mushrooms (or button mushrooms), chopped
- 1 tsp. organic dried tarragon
- 4 cups chicken stock
- 8 oz shiitake mushrooms, thinly sliced
- 1 tsp. sea salt
- ¼ tsp. freshly ground black pepper
- ½ cup heavy cream or milk (optional)
- In a soup pot, on a medium high heat, saute the onion in 1 tbsp. olive oil and butter, plus a couple of pinches of salt, for 2-3 minutes.
- Add the mushrooms and tarragon, cover and cook 5-7 minutes.
- Add the chicken stock and 1 tsp. sea salt and bring to a boil.
- Cover and reduce heat to simmer for 10 minutes.
- Remove ingredients from the soup pot and puree in a food processor, blender or Vitamix
- Add the ingredients back into the soup pot with the black pepper and heavy cream.
- Gently simmer the soup for 2-3 minutes. Do NOT bring back up to a boil.
- Garnish with shiitake bacon (see below)
- For the garnish:
- Preheat the oven to 375
- Coat the shiitake mushrooms with olive oil
- Place onto a baking tray and roast 20 minutes or until crispy
- Season with sea salt as soon as they come out of the oven
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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