With Autumn in full effect, this Adaptogenic Creamy Mushroom Soup is here at the perfect moment. A vegan blend with Reishi mushroom to fortify the immune system. This medicinal treat is the perfect healing and grounding meal for a savory breakfast, lunch or dinner.
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.
Once known as a taboo of the psychedelic hippies, medicinal mushrooms are now main stream in the wellness and health industry. There are more than fourteen thousand varieties, of which only about three thousand of those are edible!
Known as the queen of the mushroom world, Reishi mushrooms may soothe and calm the nervous system. These mushrooms contain immune-modulating compounds called beta-glucans which help boost the immune system or dial it down as needed.
Shiitake mushrooms invigorate the immune system with their active compound called lentinan. One of lentinan’s benefits is the ability to power-up the immune system, strengthening its ability to fight infection and disease. Research also points to potential benefits of lentinans to help with cavities and oral health.
This mushroom soup is creamy, thick, quick and easy, cozy & smooth.
1 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)
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
In 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
In 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