Comforting Mushroom Soup

by Beth @ Tasty Yummies

Comforting Mushroom Soup

Comforting Mushroom Soup

Something strange has happened in Southern California over the last couple of days…we had weather!! Yes, more than just sunshine and blue skies. We had violent and incredible thunderstorms lighting up the skies, pouring rain with the biggest rain drops you ever did see and heavy winds, bending those strong and sturdy palms, to and fro. It was incredible, chilly and so cozy. I miss days like this. When the skies open up and bathe us in this sweet and necessary rain, I am beyond grateful not only for the obvious, but also for the reminder and the excuse to slow down. I also find myself reminded of the importance of soul-warming, comfort food.

Comforting Mushroom Soup

I have been making this comforting mushroom soup on and off throughout this winter. It’s so hearty, rich and earthy without being too heavy or indulgent. I also find that like most of my recipes, it’s also quite versatile. You can make it vegan by utilizing just the flavor of a beautiful mushroom broth and the meatiness of the varying mushrooms as the base, or you can, as we opted to here, add in some beautiful chicken stock and a little shredded dark meat chicken, for additional flavor and a source of protein for a complete meal.

The veggies can vary too. I usually opt to keep it simple and classic with onions, garlic, celery and carrots, but you can also try adding green peas, leeks, roasted garlic, etc.  You can even play with the type of  mushrooms. Keep it simple and straight up with all cremini or add in shiitake, baby bella or my personal favorite lately, beech mushrooms. Additionally, if you can tolerate a nice high quality raw heavy cream or something of the like, you can certainly replace the coconut milk with that. The alcohol added here is absolutely optional, I just find the flavor pairs so well with the earthy mushrooms and it really pulls it all together for an extra layer of intensity. Finally, I opt for a grain-free flour, as that is my preference whenever possible, but you can certainly opt instead for a regular gluten-free all-purpose flour or if not gluten-free, a regular grain containing flour of your choice.

Comforting Mushroom Soup

Here’s the deal on mushrooms, from a nutritional standpoint, they are some magical little dudes, believed to be one of the most potent natural medicines in the world, with well over 100 species being studied for their potent healing benefits. While their benefits and nutritional values range among the varieties in general they are a great source of B-vitamins, trace minerals, anti-oxidants, fiber and even protein. But, here’s the most important takeaway of all of this, even with the most simple of culinary-grade, run of the mill everyday mushrooms – it’s so crazy important to eat only organically-grown mushrooms. Reason being that   mushrooms are porous and will absorb and concentrate whatever they are grown in — this means both good OR bad. This is what gives mushrooms their potency, trace minerals being the most wonderful, but terribly when not organically grown, this also means the heavy metals, toxins and pollutants. So, while at the risk of sounding like a broken record, always buy organic and if you don’t buy everything organic, this is one of those times you should make it a priority.

BONUS: This comforting meal is ready in under 30 minutes, you guys!! A great weeknight feast.

Comforting Mushroom Soup

{ 11 comments… read them below or add one }

1 dixya @ food, pleasure, and health March 8, 2016 at 9:53 am

this looks really hearty..i have never had beech mushroom.

Reply

2 Beth @ Tasty Yummies March 8, 2016 at 4:49 pm

They are super cute and really tender. One of my favorites.

Reply

3 Matt March 8, 2016 at 12:05 pm

This recipe looks amazing.
I am making this tonight. If I could suggest one thing, that would be to add the Sherry, Wine or Brandy after the mushrooms are cooked to deglaze the pan and burn off the alcohol. Then sprinkle the flour and proceed as instructed.

Thank you for the great recipe.

Reply

4 Beth @ Tasty Yummies March 8, 2016 at 4:49 pm

Thanks for the suggestion, I will try it that way next time I make this.

Reply

5 Donna March 8, 2016 at 2:18 pm

This looks yummy! I have a question about the mushrooms though. I have heard the argument you made for buying organic before but mushrooms are on are on the clean 15 list (i.e.; safe to not buy organic)…. This confuses me! What are thoughts on this?

Reply

6 Beth @ Tasty Yummies March 8, 2016 at 4:48 pm

Hmm that’s really strange. Maybe the list is based only on hard evidence of pesticides and herbicides being sprayed and their excessive usage on certain conventional produce vs what the foods actually pull from their environment, on their own, if that makes sense. Based on what I know however, I would personally never buy non-organic mushrooms.

Reply

7 Tanya March 8, 2016 at 2:26 pm

Yum! This sounds wonderful.

Reply

8 Britta April 9, 2016 at 9:42 am

Hi,

which plugin do you use for your recipes? By the way….i love your blog <3

Reply

9 Mariah April 11, 2016 at 6:42 pm

Hi! Love this recipe! Going to make it tomorrow night for dinner, I am vegetarian and my husband is not, could I just add the chicken at the end to his serving?

Reply

10 Donna February 5, 2017 at 2:46 pm

Any idea how many calories?

Reply

11 Beth @ Tasty Yummies February 23, 2017 at 8:43 pm

Donna I don’t count calories. You are welcome to take the ingredients and measurements of the recipe and plug them into any of the number of free online nutrition calculators and find out that information very easily. Thanks.

Reply

Leave a Comment

Previous post:

Next post: