Magic Mushroom Soup

0 from 0 votes
Recipe by Naomi Sherman
Servings

4

serves
Net Carbs

8.4

grams
Protein

4.8

grams
Fat

3.8

grams

That got your attention, didn’t it?

Well settle down, it’s not THAT kind of magic mushroom soup.

I called it that because after I made this soup (I made a double batch) I used some leftover soup and thickened it to make the most amazing mushroom gravy we’ve ever had over our steaks.
And then I used the remaining soup as a base for a slow cooked beef dish and that was incredibly delicious too.

Is there anything that this soup can’t do? It truly is magic.

The original soup recipe is vegan but, as you can see, it also pairs well with meats for you carnivores.

The addition of the dried mushrooms gives it an incredibly complex flavour with no real effort involved.

Again, magic.
 
Make it yourself. Make forty-six other dishes from it.
Post them. Tag me.

Enjoy!

Ingredients

  • 1 cup of boiling water

  • 20 grams of Dried Mixed Forest mushrooms (1 package from the supermarket)

  • 1 tablespoon of olive oil

  • 1 small onion, finely chopped

  • 1 clove of garlic, minced (about 1 teaspoon)

  • 500 grams of fresh mushrooms, sliced finely

  • 1 tablespoon fresh thyme

  • 1 tablespoon coconut aminos

  • 1 teaspoon of salt

  • 1/2 teaspoon of ground pepper

  • 2 cups of vegetable broth

  • 2 teaspoons of tapioca starch

Directions

  • Place the dried mushrooms into a small heatproof jug or bowl and pour the boiling water over the top.
  • Sit aside to allow the mushrooms to rehydrate, and for the flavour to infuse the water (overnight is best)
  • Before making the soup, strain the mushrooms out but make sure to retain the liquid.
  • In a heavy based pot, heat the olive oil and gently saute the onion and garlic until softly translucent.
  • Add the fresh mushrooms and the soaked mushrooms, along with the coconut aminos, thyme and seasonings and cook over medium heat until the mushrooms have cooked and softened.
  • Whisk the tapioca starch into the vegetable broth and then add it to the pot, along with the mushroom soaking water.
  • Heat until the soup reaches just below a simmer and starts to thicken slightly.
  • Remove from the heat and cool slightly before blending.
  • It’s completely up to you how much or how little you blend your soup.
  • I like some texture left in mine so I blended ⅔ of the mixture and kept ⅓ aside to stir through it.
  • Serve with a drizzle of oil, a scatter of thyme and a grind of black pepper.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories94.7
  • % Daily Value *
  • Total Fat 3.8g 6%
    • Total Carbohydrate 8.4g 3%
      • Protein 4.8g 10%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.