This soup is for mushroom lovers like you and me! I realize not everyone is a mushroom lover like us, it’s okay – we can forgive them 🙂 In all seriousness, this wonderful soup will nourish your whole body to the core because of all the phytonutrients found in maitake, shiitake and cremini mushrooms.
Mushrooms are incredibly healing superfoods that help prevent cancer, support immunity and aid in blood sugar control.
Mushrooms are mighty powerful foods rich with many important nutrients including selenium, B vitamins, vitamin D, zinc and hundreds of phytonutrients including polysaccharides that support your gut microbiome.
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As well, the ginger and turmeric in this soup are rich with anti-inflammatory phytonutrients. They have an amazing ability to halt inflammatory chemicals in the body. One direct result of consuming these foods regularly or supplementing is a reduction in pain. Food is medicine and when eaten regularly (along with cutting out sugar and other inflammatory foods) can help reduce pain in the body.
This mushroom soup makes me feel good from head to toe and I have a feeling it will do the same for you too. I used three different kinds of mushrooms and they each have healing benefits for us.
Cremini Mushrooms – meaty and flavourful. Much more interesting than white button mushrooms but similar size and texture.
Maitake Mushrooms – grounding and earthy, packed with flavour. Ancient cultures have been using these mushrooms medicinally for centuries.
Shiitake Mushrooms – spongy texture with an earthy flavour. Just like maitake, ancient cultures have been using these mushrooms medicinally for centuries.
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This recipe is…
- Gluten-free and 100% plant-based
- Rich in gut-loving fibre and beta-glucans
- Tastes wonderful as a puree or as a broth-based soup
- Can be a complete meal if you add lentils or a starter if you don’t add any additional protein
- This soup goes perfectly with Sassy Seed Bread slathered with cashew cheese or Sweet Potato Biscuits
Here’s the recipe for my Feel Good Mushroom Soup.
Soups
Feel Good Mushroom Soup
PrintIngredients
- 3 tbsp extra-virgin olive oil or coconut oil
- 1 small onion, thinly chopped
- 1-2 garlic cloves, finely chopped
- 2 carrots, chopped into rounds
- 2 celery stalks, chopped
- 4-5 cups mushrooms (shiitake, maitake, cremini), chopped
- 1-2 tbsp dried herbs (like thyme, basil, rosemary)
- 6-8 cups veggie stock (more if adding lentils)
- 1-2 tbsp fresh ginger root, grated
- 1 tsp ground turmeric powder
- 2 tbsp tamari
- Sea salt and pepper to taste
- Optional: 1 cup lentils (*see notes)
- In a large soup pot, heat olive oil or coconut oil to medium. Add onions and garlic, sautee for 5 minutes. If the mixture is getting dry, add a little soup stock.
- Next add your dried herbs, salt and pepper. Then add carrots and celery and cook for a few minutes. Next add your mushrooms. Feel free to add more olive oil if needed.
- Cook for a few minutes and then add your remaining soup stock, turmeric powder, ginger root and tamari. Bring to a soft boil and then reduce to a simmer for 8 minutes. Give a taste test after cooking for 5 more minutes and add any additional salt and pepper to taste.
- Optional but recommended: Remove approximate 2-3 cups of soup. Let cool slightly and then add to your blender to puree it.
- Add the pureed mixture back into the soup. If you're adding lentils, this is a good time to add them. Depending on the texture of the soup you want, you may wish to add 1-2 cups more stock. Up to you!
- Once the lentils are tender, enjoy a bowl of soup! Let cool completely before freezing it in mason jars. Fill to 3/4 full if using a glass jar for freezer storage. Keep in the fridge for up to a week or the freezer for up to 3 months.
Serves 5-6.
*If you're going to add lentils, do it after you've added the stock but you'll likely need to add more stock.
It really depends on the consistency of the soup you prefer.
If you don't add any additional stock it will be nice and thick, perhaps too thick.
Tweak it to your liking, you're the boss! 🙂
As you can see in the photo below, I made a loaf of Sassy Seed Bread on the weekend which was the perfect accompaniment to this Feel Good Mushroom Soup.
I assume if you’ve come here you’re a mushroom lover so if you want to have more mushroom recipes in your life definitely check out my Wild Mushroom Soup and this Wild Mushroom Tartine – both amazingly delicious and truly nourishing recipes.
Have a joyous week!
Joy xo
10 thoughts on “Feel Good Mushroom Soup”
Can’t wait to try this gorgeous looking soup, Joy! Thanks for sharing! 💕
I could eat mushrooms with every meal. Looking forward to trying this healthy recipe. Thanks for sharing, Joy! 💕
Hi Joy! Can I use dried mushrooms for this recipe? Thank you!
Hi Inna! Yes absolutely! Enjoy 🙂
You’re welcome Robyn! Mushrooms are super yummy, enjoy!
You’re welcome Robyn!!
Hey Joy! Thank you for this recipe; just got the stuff to try it out. 🙂 Was wondering if you’d tried any specific dried herbs that worked especially good, like could you also use oregano? Thanks again!!
HI Joy. Looking forward to making this soup. Can you substitute anything for the tamari?
Yes you could use coconut aminos instead, or just omit. Enjoy!
I used a dried Italian seasoning but I also really love tarragon. Tarragon and mushrooms go together really well!