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Tonic Mushroom Soup Recipe with Root Vegetables

Dried mushrooms laying on counter spilling from wooden bowl

Always on the hunt for new and delicious herbal recipes, I was excited to come across this hearty dried mushroom and root soup by the incredible herbalist, Juliet Blankespoor. This healthful mushroom soup recipe is perfect for chilly fall and winter evenings. It’s mild enough for most palettes and lends itself nicely to personalized culinary touches such as hot sauce, infused herbal salts, gomasio, or miso. This soup is a true tonic and helpful in supporting immune health throughout the year.

Many thanks to Juliet for sharing this tasty recipe with us! I can’t recommend her school and blog enough. If you haven’t already, I recommend you check out the Chestnut School of Herbal Medicine. You’re sure to come away herbally inspired!

Hand cutting carrots on chopping board near celery

Bowls filled with mushroom tonic soup and topped with cilantro

(Photo Credit: Juliet Blankespoor)

Vegan Mushroom Soup Recipe for Immune Support

Serves 6 and makes about 1 gallon.


  1. Soak the mushrooms, astragalus, and nori in 4 cups of water overnight, stored in the refrigerator.
  2. The next day add the soaked water, mushrooms, and nori into a large pot with an additional 5 1/2 cups of water. Cover and simmer for 1 hour.
  3. Chop the onions, sweet potato, potato, celery, and carrots into 1-inch pieces. Set aside.
  4. Mince the garlic and set aside.
  5. Warm the olive oil and sauté the onions for a few minutes until softened, then add the chopped vegetables, except the garlic, and continue to sauté for ten minutes, continuously stirring.
  6. When the mushrooms and nori have simmered for one hour, add the sautéed vegetables, dried herbs, and vegetable broth to the mushroom-seaweed pot. Simmer for another 15 to 20 minutes, until the root vegetables are soft.
  7. Add the cooking greens and cook for a few minutes until tender, but still green.
  8. Turn off the heat and add salt or tamari, to taste, along with the minced garlic and balsamic vinegar. Remove the astragalus and reishi slices by hand.
  9. Garnish with fresh parsley and scallions.

Pro tip: Miso can be added in lieu of salt or tamari. Enjoy with a light garnish of gomasio and red pepper flakes.

Looking for more mushroom goodness?

Try One of These 3 Easy Shiitake Recipes!

You may also like: 

Adaptogenic Mushroom Soup Recipe Pin

Topics: Culinary, Herbalism


Written by Mason on September 4, 2018

Mason Hutchison is the founder of HerbRally, a podcast and website that promotes herbalism education and events. He has completed herbalism apprenticeships at the Columbines School of Botanical Studies and the Arctos School of Herbal and Botanical Studies. Mason is the Events & Outreach Strategist for Mountain Rose Herbs. His day-to-day work involves organizing community events such as the Free Herbalism Project, as well as attending herbal conferences throughout the country. He is the co-organizer of one of the longest running herbal events in the US, the Breitenbush Herbal Conference. He is also on the board of directors for the Eugene Tea Festival. He has previously volunteered for the Occupy Medical herb team and the Native Plant Society of Oregon – Emerald Chapter. Mason is a proud father, avid basketball and ping pong player, spring water gatherer, and an enthusiast in the art of frugal nutrition.

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