Ingredients
- 4½ cups Om Veggie Miso Broth
- ¼ cup raw cashews
- 1 tsp Om CHAGA mushroom powder
- 1 tsp Om REISHI mushroom powder
- 1 tsp Om CORDYCEPS mushroom powder
- 2 Tbsp coconut oil
- 1/3 cup minced shallot, finely chopped
- 1 clove garlic, minced
- 8 oz crimini or Portobello mushrooms, chopped
- 8 oz shiitake mushrooms, chopped
- 6 oz maitake mushrooms (or use portobello), chopped
- 1 Tbsp chopped fresh thyme
- Sea salt and freshly ground black pepper
- Chopped parsley, for garnish
Directions
This soup is full of secrets. Secret number 1 is the immense healing power of this soup, thanks to all the mushrooms Secret number 2 is that this recipe is much more flexible than you might think: if you’re missing a mushroom or two of a certain variety, you can easily swap in another, as long as you keep the same total quantity of fresh and powdered mushrooms that is called for in the recipe (technically, you can even make this Two Mushroom Soup, if it’s more your style). And secret number 3 is that mushroom soup is quite possibly the best thing ever, needing very little extra ingredient oomph to get its flavorful point across. Don’t thank me for the deliciousness of this soup. Thank the mushrooms!
Combine the broth, cashews, and all three Om mushroom powders in a blender, and process until smooth. Warm the coconut oil in a heavy-bottomed pot on medium heat. Add the shallot and garlic and cook until softened, about 2 minutes. Add all the chopped mushrooms, thyme, and ¼ cup of the cashew-broth mixture and cook, stirring constantly, until the mushrooms have softened, about 3–4 minutes. Add the remaining cashew-broth mixture, season with ½ teaspoon sea salt and a little ground black pepper, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Pour half the soup into a blender, and blend until smooth. Add the remaining soup, and blend for just a moment to incorporate, while leaving in some texture from the chopped mushrooms. Add additional water to thin the soup, if needed, and adjust seasoning if desired. Ladle the soup into bowls and serve with a pinch of freshly chopped parsley.
FEEL-GOOD FACT: Broths are naturally high in minerals and electrolytes. Warmed up, they make an excellent post-exercise drink to aid in recovery and hydration.
Julie Morris is a California-based superfood chef, best-selling author of five cookbooks, and the co-founder of Luminberry – an online center for learning how to cook with superfoods. Having worked in the natural food industry for over a decade, Julie currently enjoys her time as a sought-after recipe developer and consultant for leading food companies and cutting-edge restaurants, and is a frequent media contributor featured in Wall Street Journal, GQ, Clean Eating, SELF, and many more.
