Cream of Mushroom Soup reminds me of my dad and Sunday lunches. Now when I think about a mushroom soup, I think about the amazing health benefits mushrooms can hold. From immune support, minerals such as potassium & niacin to iron boosting. Mushrooms are known to have an energetic property that can help boost brain power & cellular respiration. It is a fascinating topic I recommend exploring.
This soup started like most kitchen creations, post holiday madness, trying to figure out what to do with all of my leftovers! I made 15 vegan stuffed mushroom caps, 1 got eaten! I always tell myself not to go overboard when hosting a party. But last minute I panic and throw a few other things on the menu.
1 tbsp olive oil
1 medium onion
1 rib celery, diced
3-6 cloves garlic, minced
6 cups vegetable broth.
Optional: swap out 2 cups for milk (nut/seed/soy/dairy)
15 cremini mushrooms, diced
2 portobello mushrooms, diced
8-10 shiitake mushrooms, finely diced
1 roasted red pepper
1 jalapeno (optional)
1 cup white navy beans, drained, rinsed
10 basil leaves
1 tsp thyme
salt & pepper to taste
2 cups spinach
Toasted sunflower seeds to garnish
And for my non-vegan followers. Topping off with some feta is a perfect way to add to the stuffed mushrooms!
Heat oil to medium heat in pot. Add onions & celery, sauté for 8 min, or until onions are translucent. Add garlic, stir for 1 minute longer.
Add all ingredients except shiitake, spinach & sunflower seeds. Bring to boil. reduce heat & simmer for 30 minutes. Add spinach, allow to wilt. Using an immersion blender, blend until smooth. Add in shiitake mushrooms. Simmer for 30 minutes.
Serve garnished with sunflower seeds.