Happy New Year, Friends! I’m back today sharing a recipe that I am so in need of right about now. It’s time to rein it all in and get our diets back on track. If you’re ready to flush out your system after a long holiday break without shocking your system so much you get into “hangry mode,” my recipe for Creamy (Sans Cream), Dreamy Mushroom Soup is perfect for you.
If you’ve followed me in this space for a while now you know that one of my favorite things in the whole world is soup. I’ve done lots of blog posts on my love of soup. Like, Souping vs. Juicing, how to Slurp Yourself Slim with skinny soups, and I’ve shared countless ways that I believe soup can really detox you. I can’t see a better time than now (post holiday gluttony) to share one of my favorite recipes with you. My Creamy, (Sans Cream) Dreamy, Mushroom Soup is everything you would hope it would be: healthy, comforting, absolutely delicious and truly nutritious. It’s full of fiber so it will fill you up, it’s a great source of protein and B vitamins (which is great for your metabolism) and it’s full of selenium, a powerful antioxidant that supports the immune system (who doesn’t need a burst of that right about now?!).
Mushrooms are one of my favorite vegetables. They come in so many colors, types and flavors. They take every single recipe you put them in up a notch in both flavor and nutrition. And, they are truly medicinal. I did a whole blog post on the medicinal properties of mushrooms recently. If you haven’t read it yet, you can check it out here.
Eating mushrooms weekly will immediately upgrade your health and souping mushrooms is an easy and very tasty way to get in all the health benefits of mushrooms!
I hope you’ll find a cozy spot to enjoy one of my favorite soups every soon! Don’t forget to leave me a comment and let me know what you think. XX Janine
Janine’s Creamy (Sans Cream), Dreamy, Mushroom Soup
2 Tablespoons Olive oil
1 large onion – chopped
3 cups (about 10 oz.) Cremini Mushrooms (white mushrooms are good too) – washed and chopped
2 cups Shiitake Mushrooms – washed and chopped
1 Tablespoon garlic – chopped
1/2 cup dry Sherry
1 teaspoon Herbs de province (Trader Joes) or 1 teaspoon Dried thyme
1/4 teaspoon cumin
4 oz. Light coconut milk (shake can very well before opening)
4 cups boiling water
2 Tablespoons Coconut aminos
Pepper to taste
In a medium pot, add the olive oil and sauté the onions until almost brow about 5-7 minutes on medium heat.
Add all the mushrooms, garlic, herbs and cumin until the mushrooms are releasing water and simmering with the onions – about 6-8 minutes.
Add the sherry and simmer for another 3-4 minutes.
Add the boiling water and reduce the heat to a simmer.
Simmer for 25 minutes – medium to low heat.
Add the Light coconut milk and the coconut aminos. Simmer for another 15 minutes on low heat.
Turn the heat off and with a hand blender – blend until smooth and creamy.
Add pepper to taste.