All hail the Mighty Fungi! This Rich and Creamy Mushroom soup is an homage to one of mine and B’s favourite foods and medicines – the incredible, amazing, inspiring… mushroooooom!!!
Mushrooms are one of the coolest, funkiest, tastiest things I have ever come across in my time here on this earth. I am continuously blown away by their amazing colours, shapes and formations. I also recently found out in a podcast featuring mycologist Paul Stamets, who is probably the World’s greatest fungi expert, that fungi outnumber plants between 5 and 10 to 1! How crazy is that! What blew my mind even more, was to learn that we, humans, actually come FROM fungi!
I highly recommend listening to this podcast. In it, Paul talks about everything from the powers of medicinal mushrooms, to the benefits and healing properties of psychedelic mushrooms, to his fungal discovery that can potentially save the world’s bee population from colony collapse disorder. You can find the amazing episode on the Joe Rogan Experience here.
Now, onto this amazing mushroom soup!
I was a huge fan of mushroom soup before, but after making this recipe, it’s all I want to eat, ever! It is soo rich and creamy, and so so simple to make. Full of pantry staples, the only things you’ll likely have to buy are some mushrooms and stock. I use a combination of portobello, white, cremini, shiitake, and enoki mushrooms in this soup, but you can use whatever types you prefer.
This soup comes together in less than half an hour, and I could seriously down about half the pot in less than thirty seconds. It gets this amazing frothy layer on top after blending, so I sometimes pour mine into a mug and drink it as a delicious “mushroom cappuccino”.
Now, I know I am not alone when I say how much I LOVE me some black pepper with my mushies. Anytime mushrooms hit the plate, I just can’t stop grinding that mill on top of them. If, however, you are not the biggest pepper fan, or you have a sensitive palette, feel free to dial back the amount of black pepper in this recipe.
Before we put our aprons on, let’s hear a word from our resident RHN, Connie Oickle, about the health benefits of our fungal friends:
Mushrooms are one of the most potent healing foods on the planet. They are a prebiotic, which means they help nourish the healthy bacteria in our gut. They are also amazing immune system boosters, and have strong antioxidant properties. But perhaps the most famous research on mushrooms shows that they have incredible cancer-fighting properties. Mushrooms contain lectins, which are proteins that are able to bind to cancer cells and mark them for destruction by our immune system.
Mushrooms are, without a doubt, one of the most valuable tools we have to heal our bodies, minds, and also this planet.
But first, let us make this incredible mushroom soup!
Rich & Creamy Mushroom Soup
Rich, creamy, and loaded with mushroom flavour, this delicious soup is ready to eat in less than 30 minutes!
- 4 tbsp sesame oil
- 5 cloves garlic minced
- 2 large onions diced
- 1 tsp garlic powder
- ½ tsp onion powder
- 2 tbsp tamari
- 4 cups mushroom stock
- 2 cups cashew or other nut milk I use homemade cashew milk, unstrained, with a ratio of 1 cup cashews to 3 cups water
- ¼-1/2 tsp red pepper flakes
- ½-1 tsp whole black peppercorns
- 11 cups mushrooms chopped (I use a variety of portobello, cremini, white, enoki, and shiitake)
- Heat a large pot on medium heat.
- Add 2 tbsp of sesame oil and the diced onion, and stir to coat.
- Cook down for several minutes, until the onion is translucent, then add the minced garlic.
- Stir and cook for 2 more minutes, then add the chopped mushrooms.
- Pour in the tamari and remaining 2 tbsp of sesame oil, and mix thoroughly.
Allow the mushrooms to cook down until they are cooked all the way through and have released lots of juices, between 5-10 minutes.
Stir in the garlic powder, onion powder, red pepper flakes, and peppercorns, and cook for 1 more minute.
Pour in the mushroom stock, cover with a lid, and bring the soup up to a boil.
Reduce the heat, and simmer covered for 5-10 minutes. Now pour in the cashew milk.
- Blend the soup in batches, leaving enough room in the blender to allow for heat expansion.
Ready to eat! Store leftovers in a sealed glass or stainless container.
Soup keeps for up to one week in the fridge, or two months in the freezer.
As always, nutritional information is a rough estimate, and includes homemade cashew milk with a ratio of 1 cup cashews to 3 cups water. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more simple, delicious soups? Check out my 30-Minute African Peanut Stew, Easy Bean & Farro Soup, and The Best Broccoli Cheese Soup. All are loaded with flavour, and packed with plant nutrients!