Today I’m sharing a guest post from Justine Stenger who blogs at Jinger Healing Foods. Thank you Justine for this recipe.
For all the mushroom soup lovers out there, I am so excited to share this recipe with you. I have been wanting to experiment with coconut cream and today was the day I decided to experiment in the kitchen!
While I was at Community Natural Foods this morning, I was walking by the beautiful mushroom section and got this overwhelming craving for the meaty taste of shiitake mushrooms. I immediately knew exactly how I wanted to experiment with coconut cream!
I not only love the taste of shiitake mushrooms, I also love their nutritional profile! These little fungus’s have oodles of nutritional highlights. Here are some things you need to know about shiitake!
Shiitakes contain 18 percent protein, are high in potassium, niacin and B vitamins. They also contain calcium, magnesium and phosphorus. Their vitamin and mineral content are not the only things that make these little fungus’s amazing… Shiitake mushrooms have natural antiviral and immunity boosting properties and are used to fight viruses, lower cholesterol and regulate blood pressure.
Lentianin, which is an immunostimulant derived from shiitakes has been used to treat cancer, AIDS, diabetes, chronic fatigue syndrome, fibrocystic breast disease and many other conditions and have proved impressive results.
There are so many reasons to eat this mouth watering soup! Not to mention it is perfect for anyone suffering from common allergies. It is also GFCF, SCD, PALEO and GAPS Diet friendly!
Creamy Mushroom Soup with Thyme
Yield – 6 cups
- 2 tsp dried thyme
- 2 Tbs coconut oil
- 3 yellow onions, half moon sliced
- 2 tsp sea salt
- 4 cloves garlic, minced
- 2 cups shitake mushrooms, sliced
- 1 ½ cups crimini mushrooms, sliced
- 1 ½ cups white button mushrooms. Minced
- 4 cups organic vegetable broth
- 1 pkg organic coconut cream
- ½ lemon, juiced
- ¼ chives, minced
- In a large soup pot, melt coconut oil and add thyme, onion and salt. Caramelize onion and add garlic and mushrooms. Saute for 10 min or until mushrooms are soft.
- Transfer mixture to the food processor and process until smooth.
- Return back the soup pot and add vegetable broth and coconut cream.
- Simmer for 10 min. Season with lemon juice and additional salt to taste.
- Garnish with chives and serve!
Justine received her Bachelor of Education in Nutrition Food Science/Kinesiology from the University of Alberta in 2008 and is a Certified Holistic Chef. She is currently completing Registered Holistic Nutritionist coursework at the Canadian School of Natural Nutrition.