Creamy shiitake and shallot soup
Organic mushrooms and amino acids make this creamy soup both medicinal and heart-warming.
We’re huge soup fans in my family, and we’ve got a handful of recipes that are tried and true winners. But once in a while we all like to change things up a bit, and that’s where the fun begins. A few weeks ago I was playing around with some gorgeous organic shiitake mushrooms and some coconut milk – and this soup was born. It was an instant hit with everyone, and the beauty of it (aside from fabulous health benefits) is that it’s completely done in one hour.
Take a look: you have the medicinal properties of the shiitake (boosts immunity, lowers blood pressure, anti-cancer), the amino acids, a variety of alliums, and the fiber, potassium and rich vitamins in the carrots.
- 2 portobello mushroom caps, diced
- 1 container organic shiitake mushrooms, sliced
- 4 stalks celery, sliced
- 4 carrots, peeled and sliced
- 1 large onion, diced
- 1 large shallot, sliced
- 3 garlic cloves, minced
- 1 15-ounce can coconut milk
- 1 tablespoon no-salt seasoning
- Dash black pepper
- 1 tablespoon onion powder
- 2 tablespoons amino acids
Saute onions, garlic, shallot, and celery until golden.
Add chopped mushrooms and carrots and cook for 10 minutes.
Add coconut milk, 1 can water, amino acids, and seasonings.
Cover and cook on low until veggies are soft, approximately 45 minutes.
Use an immersion blender to blend all ingredients until broth is creamy and thick.
Related Topics: Soups