Wild Mushroom Soup

Wild Mushroom Soup is a powerful infusion of herbs and spices to enjoy this solstice. Recent scientific studies have shown that wild mushrooms provide a boost of nutrients to support your immune system. They have an abundance of antioxidants (that help fight cancer) and are a great source of vitamin D to help you live longer!

Mushrooms contain proteins called lectins. Lectins are able to bind to abnormal cells and cancerous cells and identify them to be destroyed by the immune system. In this Wild Mushroom Soup, I added medicinal foods of garlic and ginger to add flavor and aroma. Given their antibacterial, anti-fungal and antiviral properties they help build the immune system further.

Lemongrass has a vibrant flavor that also has healing properties. It supports respiration, supports good sleep, boosts cellular health, and helps with most inflammatory conditions.

Enjoy this energizing and warming soup for Winter Solstice!

 

 

 

 

 


Ingredients

4 cups hot vegetable broth or kombu dashi
2 cups boiled water
1 (14-ounce) can full fat coconut milk
1 cup chopped leeks, white part only
3 garlic cloves minced
2 tablespoons minced ginger
8 ounces cubed tofu, (fry for unctuous taste)
1 package of rice noodles (boiled)
2 jalapeno peppers, seeded and thinly sliced
4 cups cleaned wild mushrooms sliced or torn (oyster, hen of the woods, shitake)
2 bay leaves
2 stalk lemongrass, (crushed with rolling pin 2- 3inch pieces and allow to simmer in broth) remove at the end
2 tablespoons tamari
Juice of 2 limes ( added at the end once soup is cooked)
Freshly ground black pepper, or red pepper flakes to taste
1 tablespoon coconut butter
2 scallions, white and light green parts only, thinly sliced
1 cup of cilantro, leaves only
Lime wedges


Instructions

  1. In a large pot, heat the coconut oil over medium-high heat. Add the leeks and saute until translucent, about 10 minutes. Add the garlic and ginger. Cook for another 5 minutes. Add the garlic powder and cook for another 5 minutes.
  2. Add the (kombu- shitake dashi) or vegetable broth, coconut milk and 1 cup of water, wild mushrooms, bay leaves, lemongrass, tamari. Mix well. Bring to a boil and cook for 5 minutes. Reduce the heat to low and cook for another 30 minutes.
  3. Season with freshly ground black pepper and add the tofu. Discard the bay leaves, lemongrass, and serve. Serve in a beautiful round bowl with rice noodles, scallions, cilantro leaves, lime wedges, and red pepper flakes if desired.

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