Immune Boosting Mushroom Soup
Your regular little button mushrooms might look humble, but they’re doing a lot of behind-the-scenes work for your immune system. Have you seen those funky varieties on the shelves and at your local markets!? Shiitakes in particular bring vitamin D, zinc and B vitamins to the party, along with natural antimicrobial and anti-inflammatory support, quiet little overachievers, really.
Adding the garlic right at the end keeps its good stuff intact (the antibacterial, antiviral, mucous-loosening magic that helps when your nose is feeling a bit blocked).
And honestly? This soup is just a cosy little number. Leave it chunky for all that mushroom texture, or blitz it into a silky bowl of comfort… whatever your nervous system needs today.
Sure, they’ve had some bad press lately… but give them a go!
And don’t forget to let them sunbake before you cook them, for that extra vitamin D to support your immune system!
Serves 6-8
Immune Boosting Mushroom Soup
13+ Plants
1 large brown onion diced
2-3 cloves of garlic minced
1 large sprig of fresh rosemary finely chopped
1 sprig of fresh thyme finely chopped
2-3 large handfuls of chopped mixed mushrooms (e.g enoki, button, shiitake, oyster, maitake, portobello and wood ear mushrooms).
2 litres of vegetable stock
1 handful of chopped parsley
A splash of apple cider vinegar
Mineral salt and pepper to taste
2 tablespoons of coconut or olive oil
Instructions
Sauté or brown the onion in a large pot on medium heat.
Add chopped mushrooms and continue to brown for 5-10 mins
Add fresh rosemary, thyme, salt, pepper and vegetable stock to the pot. Turn heat up to high and bring to boil.
Simmer for 30 minutes. Add garlic, parsley, and apple cider vinegar at the very end to preserve their medicinal goodness!
You can either blend for a smooth texture or serve as Is. Enjoy!
Add more plants:
Add in some leek and celery with the onion for extra immune boosting goodness
Stir through some leafy greens at the end of the cooking - bok choy, spinach, silverbeet, kale…
Add some fermented foods for extra microbial benefits - stir through some miso paste for an extra umami punch, or serve with some sourdough.
Garnish with some thinly sliced spring onion, or herbs such as parsley or chives.
For extra protein, stir or blend through some white beans or silken tofu.
Notes:
You can make a big batch of this soup and freeze it in individual portions for a quick, easy, healthy meal, especially if you’re run down, or your energy is low.