Mushroom Soup: Another Basic Health Building Recipe

Three kinds of medicinal mushrooms, Napa cabbage and a poached egg topped with srirracha, good and good for ya!

This is Dana’s recipe and it will make a lot of soup, you can even double it so you’ll have many bowls of soup for now, and soup base to freeze for later.  It is so worth the hour it takes to make this rich and healthy soup!  Mushrooms, especially the ones I use in this soup are incredibly good for you.  Among other things these mushrooms support proper immune function, they are high in anti-oxidants and may help prevent cancer.  Mushrooms are high in fiber, potassium, riboflavin, niacin and selenium as well as vitamins and some even contain Iron.  Medicinal mushrooms help kill bacteria and viruses, reduce and prevent tumor growth and can be helpful with many common imbalances like asthma, Candida and other degenerative diseases.  Aside from all that health stuff mushrooms are delicious, this is one of my favorite things to eat and it always makes me feel good!

From right to left: a jar of reishi mushroom powder, peppercorns, dried shiitake, a bag of bonito flakes, onion and dried cloud ear mushrooms

Ingredients:

4 Tablespoons sesame oil

1/2 medium onion or, for less sugar, 1 large leek, white part, sliced into thin half moons

2 cups dried shiitake mushroom, in boiling water, with a weight, for about 10 minutes.  Reserve the water!!

Cloud ear mushrooms, one of my handfuls, about 1/3 cup

or

Mitaki about 1/3 cup, broken up into small pieces

2-3  heaping tablespoons Reishi mushroom powder

reserved mushroom water plus veggie broth, mushroom broth, ect, about 7-8 cups

ginger, at least 1 teaspoon dried or 2 teaspoons fresh

about 10 black pepper corns

a fluffy 1/3 cup of bonito flakes (optional but also delicious and recommended)

about 1/4 cup Tamari (NOT soy sauce.  Tamari is wheat free fermented soy food…check it out!)

1 teaspoon mirin (omit if you are avoiding all sugars)

1 teaspoon brown rice vinegar

Dried shiitake mushrooms soaking in hot water for about 10 minutes.

Prep the onion, get your ingredients together and soak your big dried mushrooms in boiling water until soft, about 10 minutes.   When they are ready squeeze out excess water, cut the stem offs and slice the mushroom caps.   Save the mushroom water, it makes excellent mushroom soup broth, imagine that!  Finely chop the stems and set everything aside.

Start with 4 Tablespoons sesame oil (or any neutral oil like canola or grape seed) in a heavy bottomed soup pot on medium heat.

Add in the sliced onions and or leeks, saute together with the ginger until soft.

onions and sesame oil with ginger

Add the mushroom water plus another 8 cups or so of broth.  Add all the mushrooms including the diced stems and reish powder and the peppercorns.  If you want to go for it with the bonito flakes you should add them now. Simmer for 10 minutes with the top on (you’ll prob have to turn it down to low) to let all the mushrooms completely rehydrate and flavor the broth.

Napa cabbage: chopped!

While you wait, chop in half lengthwise a Napa cabbage and then thinly slice crosswise until you have about 3-4 cups

Chopped napa with my three reserved mushroom soups ready for the freezer in the back ground.

Now, back to our soup on the stove, time to add a teaspoon of mirin and then the tamari, about 1/4 cup (add 1 Tablespoon at a time and taste in between).

Adjust for flavor, add srirracha, more tamari, brown rice vinegar, reishi…

Before you add the cabbage, take some mushroom soup out and reserve it for later.  You can freeze it for months or until next week when you are craving this soup, lucky you will just take it out of the freezer, heat it up, add the rest of your Napa or kale or broccoli and voila, soup, with minimal effort.  I recommend freezing in small containers that way you can make up as many servings at a time as you would like.

Then add the sliced Napa to the soup, stir and turn off the heat.

If you want to add an egg, my favorite, poach a few separately in boiling water and add an egg to each bowl of soup, then serve!  Also tastes excellent with cooked pork and/or chicken, shrimp, scallops?  This is a great soup base….so get creative!

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6 Comments (+add yours?)

  1. Lizzy
    Feb 11, 2011 @ 19:22:41

    /me steals!

    That looks effing delicious!

    Reply

  2. Amy Huebner Health Coach
    Feb 11, 2011 @ 21:41:51

    Oh it is! I still have some in my freezer, if you come over I will share!

    Reply

  3. aidi genira
    Feb 11, 2011 @ 22:24:48

    woww!

    Reply

  4. Jim Huebner
    Feb 11, 2011 @ 22:59:01

    I find that using sesame oil for stir-fry wastes a lot of the flavor. I would use a T neutral oil then add 2-3T Sesame oil just before adding the egg!

    Reply

  5. Trackback: Dad’s Kimchi: Spicy Shredded Cabbage « The Candida Diaries

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