Joyous Blog

Wild Mushroom Soup

No, this is not chicken soup, but it's still darn good for the soul!! The incredible earthiness and creaminess of this soup makes it very grounding and warming. Goodness knows we could all use some warmth here in Toronto, Canada.

These past couple of weeks have been very busy for the McJordan's (that's our new last name.. whatcha think? McCarthy + Jordan? haha) with public speaking events, webinars and just life in general. I'm sure you can relate! I'm finding the lack of sleep with an 18-week old and the constant go-go-go is taking it's toll on my immune system so as I sit here and write this I'm fighting a cold. Which is why you can see I decided to use this trio of immune boosting ingredients: mushrooms, onions and garlic.

This soup did two amazing things for me! Helped me slow down and boost my immune system, which is exactly what I need right now. I made it last night because I’ve had some dried wild mushrooms from Forbes Wild Foods sitting in my kitchen cabinet just begging me to make use of them.

I love the beauty of these ingredients (real food is soooo gorgeous!!) and being in the kitchen. It is truly my happy place. Even though I was feeling under the weather, making this soup in the warmth of our home with Vienna chattering in the background and hanging out with Walker made for a very joyous evening.

This soup was incredibly creamy without any added nut milk. Here’s the recipe.

Ingredients
  • 1.5 cups wild dry mushrooms (chanterelles etc)*
  • 2 tbsp extra virgin olive oil or grapeseed oil
  • 6 shallots or 1 large white onion, chopped
  • 3 garlic cloves, chopped
  • 2 cups crimini mushrooms, chopped
  • 4 cups stock (veggie or chicken)
  • 4 tsp dried tarragon
  • Optional: 2 tbsp organic salted butter
  • Salt and pepper to taste
Instructions
  1. Place the wild dried mushrooms in a medium bowl with room temperature water to rehydrate. Let sit for 10-20 minutes. Do not discard water!
  2. Meanwhile on stovetop, sautee shallots and garlic in olive oil for a few minutes, then add crimini mushrooms. Set aside to cool slightly then transfer to a blender and combine with stock and blend until smooth.
  3. Drain the wild mushrooms and add this to the blended mixture.
  4. Transfer blended mixture to large soup pot, add rehydrated mushrooms, tarragon, sea salt and pepper. Toss in butter if using for some added richness or extra olive oil. Reheat if needed.
  5. If you wish a creamier texture (although mine was very creamy) just add half a can of full fat coconut milk.
  6. Enjoy!

Notes

I used 42 grams*.
Serves 4-6 people.

I also made my sundried tomato pesto and chickpea bread to go with this wonderful soup. It was seriously the perfect winter meal. 

Mushrooms are an incredible immune-boosting food and wild mushrooms just can't be beat.

They have an extensive list of phytonutrients responsible for directing and instructing immune system cells called white blood cells how to do their job. More often then not we equate 'immune-boosting' foods to simply fighting and preventing colds and flus, which they do very well. However, the immune boosting and anti-inflammatory effect of mushrooms also help reduce the risk of heart disease, cancer and arthritis.

Given all the health benefits of mushrooms, I think I outta be making this soup at least once a month!

If you're lucky enough to have leftovers, you'll love the flavour a few days later. It just becomes richer and richer with each passing day. 

Wishing you a healthy and joyous week!

Joy

15 Comments
Mariana   •   February 7, 2016

I just made this. Heaven! Tastes just like cream of mushroom soup. So healthy and tasty. Thank you!

Reply
Joy McCarthy   •   February 7, 2016

Thank you! Glad you love it :)


Candee   •   February 10, 2016

Hi Joy... Just a quick question. I plan on making this for lunch tomorrow & i was wondering if the crimini Mushrooms a measured before or after they are chopped? Thanks!

Reply

Monica   •   February 17, 2016

Hi Joy, I just made your mushroom soup and it tastes nice but does not look as creamy as your does. Did your soup has a fairly "loose" consistency? Thanks :)

Reply

Jackie   •   March 19, 2016

Hi Joy, I am so excited to try this recipe - but I'm not sure where to find the dry mushrooms. Any thoughts? Thanks!!

Reply
Heather Allen   •   March 21, 2016

Hi Jackie, You should be able to find them at most grocery stores! They are sometimes in bins or packages beside the fresh mushrooms. Try the Big Carrot or even Loblaws may have them. Happy hunting! Heather- Joyous Health Team


Karen Manitowich   •   November 6, 2016

I just tried this soup....it's DELICIOUS Turned out GREAT

Reply

Andria   •   January 28, 2017

Made this and it was FANTASTIC! My husband loves mushroom soup and I don't think he noticed there was no cream in it!

Reply
Rachel Molenda   •   February 1, 2017

Hey Andria! YAY! Isn't that the best?! Such a win! So glad you and your husband enjoyed it! Rachel - Joyous Health Team


devbabbar   •   February 17, 2017

Its very easy to make,tasty

Reply
Rachel   •   February 17, 2017

So glad you enjoyed it :) Simplicity is key! Rachel - Joyous Health Team


Tara Lynne Franco   •   March 14, 2017

In #3 do you mean add the soaking liquid or the mushrooms? What is the amount you should be using?

Reply
Rachel Molenda   •   March 14, 2017

Hey Tara Lynne! #3 suggests to add the mushrooms and dispose of the liquid you soaked the mushrooms in. You should be using 1.5 cups of wild dry mushrooms :) Rachel - Joyous Health Team

Tara Lynne Franco   •   March 14, 2017

Clearly I'm the only one that doesn't get this LOL. #1 says keep the liquid, #3 says add "this". If it is the mushrooms and not the liquid, then what rehydrated mushrooms do you add in step #4 as you would have already blended them.

Rachel Molenda   •   March 15, 2017

Hey Tara, Whoops! That was my bad. Joy just clarified that you are to rehydrate the dried mushrooms by pouring just enough water to cover them and then SAVE that water to add to the blender when you add all of the other ingredients. After that, then you will put in the rehydrated mushrooms. The amount of water you rehydrate the mushrooms in isn't going to make or break the recipe, so just enough to cover 1.5 cups of dried mushrooms :) I hope that helps - sorry for the confusion! Rachel - Joyous Health Team


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