Real Mushroom Soup

“THE best mushroom soup I’ve ever had”

Those are the exact words that came out of Non-Wholly Dude’s mouth after having this bowl of mushroom soup for lunch for the second time this week.

Real Mushroom Soup

Personally, I am not a 100% sure I can say that this is the best bowl of mushroom soup I have ever had. Moment of truth: that top spot goes to… Campbell canned mushroom soup.

Yes, the horrors! But hear me out before you shun away in disgust. It has been a good 10 years since I have had the canned stuff, but somehow, deep down inside, it still holds a fond place in my heart. Whenever I think of Campbell, I think fondly of the times my mum used to serve it to us as a treat every now and then. And how we would eagerly help to whisk the thick soup with hot water. (Hot water into the soup, not the other way round, as my mum always instructs, to avoid a lumpy mushroom soup.) And nothing can can ever top that.

I will, however, say that this mushroom soup is definitely one of the better ones – and definitely much healthier than Campbell’s (and even most restaurant prepared ones).

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And with regards to the praise, as much as I was filled with glee, I knew I could not take credit for it – for 2 simple reasons.

1. The recipe is ridiculously simple, it requires minimal cooking skills and techniques

2. The mushrooms are the star of the show. This is all mushroom and mushroom alone!

Seriously, I am not exaggerating when I say this is all mushrooms!

This soup is filled and jammed packed with mushrooms – the very reason why Non-Wholly Dude loves it so much. The usual restaurant prepared mushroom soups usually skimp on the mushrooms and more than often, overload on cream to compensate.  And as Non-Wholly Dude puts it, you just don’t and can’t get the ‘real stuff’ outside.

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Real Mushroom Soup

vegan, gluten-free, oil-free, sugar-free

This mushroom soup is a bowl full of nutrients, filled with mushrooms, onions and garlic – perfect for those following Dr Fuhrman’s Eat to Live or those who just want a real bowl of mushroom soup.

Serves 2 as entrée or 1 as main

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Ingredients:

250g mixed mushrooms of choice, sliced, stems included

(I used 100g button, 100g fresh shitake and 50g enoki)

2 garlic cloves, chopped

1/2 medium onion, chopped

1/2 – 1 tbsp roughly chopped cilantro*

240ml (2 cup) water or vegetable broth

1/4 tsp coarse black pepper

1/4 – 1/2 tsp sea salt

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Directions:

1.  Heat a medium sized pot over medium flame. Add the mushrooms, garlic and onions and leave to cook, stirring occasionally, until the mushrooms are sweating and cooked. This would take about 15-20 minutes. Reserve 8-10 slices of mushroom and set aside.

2. In a blender, add the rest of cooked mushrooms, cilantro and 2 cups of water. Puree until the texture is smooth or slightly chunky, as desired. Add more water if you want a thinner consistency.

3. Return the pureed mushrooms to same pot to reheat through. Add black pepper and 1/4 -1/2 tsp of sea salt, use less salt if using vegetable broth. Taste and add more pepper or salt, if needed. Garnish with the reserved mushrooms and chopped cilantro.

Notes:

- Substitute cilantro with parsley or other herbs if you are not a fan of cilantro.

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4 thoughts on “Real Mushroom Soup

  1. hi Freak!

    i am vegetarian and olive oil is my salvation… so i am very intrigued when i find your recipe that calls for no oil and just good ol water. I doubled your recipe, used oyster, shiitake, & crimini mushrooms, and added 2 cloves of garlic & a bunch of fresh thyme to sweat their stuff too. the result… is mushroom heaven!! the deep and earthy flavour of mushrooms is robust in this soup. i delighted to find that it wasn’t too watery and you can reduce it to whatever thickness you desire. the only caveat – and this is a subjective caveat – is that it sits unfamiliar in my stomach. it’s like “whoa, this soup is just water and vegetables… hold up, how do we digest this fellas?” but I don’t mind – i’m going to make it again because this recipe is tasty and appallingly simple. thanks for sharing!

    1. Hi Rose,

      Thank you for your comment, I am absolutely thrilled that you enjoyed the mushroom soup!

      Sometimes, simplicity is best – just mushrooms and water! And the simplicity of the recipe and the high water content actually goes easier on our digestive tract :) It cuts down the multi-enzymatic tasking on our bodies.

      Once again, thanks for giving this recipe a try!

      Lynsey

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