Nothing can warm up the belly quite as well as soup can, so when it comes to making dinner, soup is definitely a go-to for me. Using minimal equipment and ingredients, this creamy mushroom soup is a perfect dinner winner.
The creaminess of this soup comes from the coconut milk and flour, while the lentils add extra fiber and thickness. You can use gluten-free, regular all-purpose flour, brown rice flour, buckwheat flour, tapioca starch or corn starch to get your desired level of creaminess sans dairy.
Mushrooms
Once thought of as a fringe interest, functional mushrooms are now firmly part of the everyday wellness conversation. There are more than fourteen thousand varieties, of which only about three thousand are edible.
Reishi
Known as the queen of the mushroom world, Reishi is traditionally used to support a sense of calm. It has been valued for centuries in Eastern herbal tradition as a tonic herb, and brings a deep, earthy bitterness that works beautifully in a savoury dish.
Shiitake
Shiitake are a culinary mushroom long enjoyed across East Asia, prized as much for their rich, almost meaty flavour as for their place in traditional kitchens. They give this soup its savoury backbone.
This mushroom soup is creamy, thick, quick and easy, cozy & smooth.
Ingredients1 tsp. olive oil 250 grams white button mushrooms 50 grams Shiitake mushrooms (option to substitute with brown or white button mushrooms) 1 tsp. Sun Potion Reishi 2 yellow onions, chopped 1 clove garlic, minced 3-5 sprigs fresh thyme or 1 tsp. dried thyme 1 tsp. coriander salt and black pepper to taste 1/2 cup cooked brown lentils 1 1/2 cups boiling water 1 sachet vegetable broth or bouillon cube 1/2 cup coconut milk (light or full cream) 2 tbsp. flour (gluten-free all-purpose, tapioca, corn starch, buckwheat or brown rice flour) Optional Toppings:1 tbsp. walnuts or pecans, toasted 2 tbsp. sunflower seeds toasted 1 tsp. nutritional yeast 1 tsp. coriander 1 mushroom, sliced drizzle of coconut milk 1-2 sprigs fresh thyme |
MethodIn a medium pot, sauté the onions in olive oil until they turn translucent While the onions are sautéing, mince the garlic and chopped the mushrooms and add to pan, sautéing until mushrooms are golden Mix the vegetable broth into boiling water and add into the pot along with your coconut milk Add in lentils, thyme, salt, black pepper, coriander and Reishi powder before closing the lid of the pot and turning the heat down to a simmer Give a quick stir from time to time After about 15 minutes, add in the flour and give it a good stir, breaking apart any clumps and mixing it together well Blend the mushroom soup with a hand blender or transfer to a standing blender and process until smooth Transfer to a bowl, add a drizzle of coconut milk and the rest of the toppings |
ToppingsIn a non-stick frying pan, toast the walnut pieces and sunflower seeds until golden brown and fragrant. In a small bowl, crush the toasted walnuts and sunflower seeds and mix in the nutritional yeast and coriander Slice the mushroom into medium-thin slices and sauté until golden brown |
Frequently Asked Questions
Can I make this soup gluten free?
Yes — use gluten-free all-purpose flour, tapioca starch, corn starch, buckwheat or brown rice flour to thicken.
How much Reishi goes into the soup?
One teaspoon of Sun Potion Reishi, stirred in with the lentils and herbs before the soup simmers.
Does the Reishi change the flavour?
It deepens it. Reishi is earthy and bitter, which suits a savoury mushroom soup far better than it suits most sweet recipes.
Is this soup dairy free?
Yes. The creaminess comes from coconut milk and blended lentils rather than cream.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
