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!
(Photo Credit: Juliet Blankespoor)
Vegan Mushroom Soup Recipe for Immune Support
Serves six and makes about one gallon.
- 1/2 oz. organic dried shiitake mushrooms, cut into 1 in. pieces
- 1/2 oz. organic dried maitake mushrooms, cut into 1 in. pieces
- 1 slice organic reishi mushroom
- Five to seven slices organic astragalus
- 1/2 oz. organic nori flakes
- 1 medium organic onion
- 1 large organic sweet potato
- 1 medium organic white potato
- 3 organic celery stalks
- 3 medium organic carrots
- 3 organic garlic cloves
- 3 Tbsp. organic extra virgin olive oil
- 1 tsp. organic dried rosemary leaves
- 1 tsp. organic dried marjoram
- 1 tsp. organic dried thyme
- 2 cups organic vegetable broth
- 2 qt. loosely packed, organic seasonal cooking greens such as kale, collards, spinach, nettles, or lamb’s quarters (about 4 oz. by weight)
- 1 Tbsp. organic balsamic vinegar
- Coarsely ground organic black pepper, to taste
- Organic tamari or sea salt, to taste
- Organic parsley and scallions to garnish
- Soak the mushrooms, astragalus, and nori in four cups of water overnight, stored in the refrigerator.
- The next day add the soaked water, mushrooms, and nori into a large pot with an additional five and a half cups of water. Cover and simmer for one hour.
- Chop the onions, sweet potato, potato, celery, and carrots into one-inch pieces. Set aside.
- Mince the garlic and set aside.
- 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.
- 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.
- Add the cooking greens and cook for a few minutes until tender, but still green.
- 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.
- 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.
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