The Real Magic of Homemade Mushroom Soup

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The Real Magic of Homemade Mushroom Soup

The Health Benefits of Mushroom Soup Might Surprise You!

Last Saturday, it was one of the first real days in autumn when hard cool rains hammer down upon roofs and brings down the splendor of colorful leaves that Mother Nature showcases us each and every fall in the Hudson Valley. 

I was feeling especially cold that morning, put a pair of socks on and then my warmest slippers on and even wore a few layers on top to keep me warm as possible. It wasn't even November 1st yet, and I really didn't wish to put on the heat. I even made some of our Mt. Beacon Chai Tea with its cloves and nutmeg for its warming properties. 

But a few hours later, I was still cold. I knew what I had to do, and that was to go and make some soup. It's one of those moments, when you look into your refrigerator and decide to use up what you have vs. going out to the grocery store. Remember it was raining dampness. So lovely - not!

I grabbed the mushrooms, green pepper and red onion and went to make a very good bowl in 25 minutes max - all in one pan. It was delicious! 

There are many recipes for mushroom soup. Here's just one version I came up with today that warmed me through my bones.

Homemade Cream of Mushroom Soup
From my kitchen to yours
by The Chef Maven

Ingredients:

  • 1 6-8oz package of baby bella mushrooms
  • 1 medium red onion - diced
  • 1/4 cup green pepper-diced
  • 1-1/2 cups vegetable broth (I Use Better Than Bouillon)
  • 1-1/2 cups mushroom broth (I Use Better Than Bouillon)
  • Up to 1 cup Milk (whole, organic) or subsitute with water 
  • 2 cloves of garlic - freshly minced
  • 1/2 tsp or less of Pink Himalayan Salt
  • 3/4 tsp Peppercorn Menagerie (freshly cracked)
  • Pinch of Smoked Red Chili Flakes
  • 2 Tbsp flour or cornstarch, or for Vegans use, Chickpea or Coconut Flour
  • 2 tablespoons butter

How To Make Cream of Mushroom Soup:

  1. Place half of butter, iced onion, green pepper and mushrooms into deep skillet or 10" saucepan. (I use Le Creuset) on medium-low heat and saute for 10 minutes until soft and browned. Add half of salt and peppercorn and smoked red chili flakes to the pan. Add freshly minced garlic. 
  2. Add flour to pan and whisk in flour to cook for one or two minutes.
  3. Slowly add 1 cup of mixed broth to the mix and stir till combined and starts to thicken just slightly. 
  4. Add remaining broth and continue cooking till it boils. The put on simmer for 10 minutes. 
  5. Then add milk - as much as you want, add remaining salt & cracked pepper to taste. 
  6. Grab a bowl and serve it up!
  7. Note it can be frozen once cooled and last up to a month in your freezer.

I also learned these fun-filled facts about the health benefits of Mushrooms.

So what are the ayurvedic benefits of eating mushrooms?

    • They are very grounding (relieving anxiety) and help with insomnia.
    • Calms your nervous system
    • Boosts immune systems and helps to fight the growth of tumors.
    • Mushrooms have loads of amino acid, nicotinic acid - which acts like tryptophan in your system, riboflavin, and vitamins B, C & K along with pantothenic acid (Vitamin B5 which helps to produce hormones, energy production & is commonly deficient in American diets.)

So stay tuned for more from scratch homemade recipes that we think you should try. And send us your favorite recipes that use our spices and herbs blends for a monthly giveaway! 

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  • Leah Quinn