Ingredients:
1 lb (450 g) mixed mushrooms (shiitake, maitake, reishi, and button mushrooms)
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 cups vegetable or chicken broth (preferably homemade)
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce or tamari (optional)
1 tablespoon miso paste (optional)
1 teaspoon turmeric powder
1 teaspoon black pepper (enhances absorption of turmeric)
1 teaspoon dried thyme
Salt to taste
Fresh parsley or cilantro for garnish
Prepare the Mushrooms: Clean the mushrooms and slice them into thin pieces. For harder mushrooms like reishi, consider breaking them into smaller pieces to release more of their compounds during cooking.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and aromatic, about 5 minutes.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally. The mushrooms should release their moisture and begin to brown slightly.
Add Broth and Spices: Pour in the broth, soy sauce, turmeric, black pepper, thyme, and salt. Stir well to combine. If using miso paste, dissolve it in a small amount of warm broth before adding it to the pot.
Simmer: Reduce heat to low and simmer the soup for 20-25 minutes, allowing the flavors to meld together.
Finish and Serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls, and garnish with fresh parsley or cilantro.
Benefits:
Shiitake and Maitake Mushrooms: High in beta-glucans, which help to stimulate and regulate the immune system.
Reishi Mushroom: Known as the “mushroom of immortality,” it has adaptogenic properties that support overall health and immunity.
Turmeric: Anti-inflammatory and antioxidant properties boost the immune system.
This warming soup is a great way to nourish your body with immune-supporting nutrients, especially during cold and flu season.
