Six Mushroom Soup

45 min
Total Time
15 min
Prep Time


Makes about 6 cups / 4 servings

4½ cups Miso Broth (see Instructions)
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


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.


Miso Broth

Here you have it: my absolute favorite simple soup broth, and the one you should defi­nitely commit to memory. It’s unbe­liev­ably versa­tile and easy to make, and it punches up the flavor of every­thing it’s added to! Unlike most recipes for miso soups, which only gently warm the miso (tradi­tion­ally, it’s added at the end of a recipe to preserve its deli­cate enzymes), I treat this broth just like any other by adding it to soups early on. It’s sacri­lege, I know, to waste a few inno­cent enzymes, but in this instance it’s really the flavor of miso that we’re after.

There are infi­nite ways to punch up a miso broth, but this recipe is a great place to start. I like to use yellow miso paste here, as it’s the most versa­tile, but feel free to substi­tute other vari­eties— white miso paste has the weakest flavor, while brown and red miso pastes are the strongest. If you’re avoiding soy, chickpea miso is a great resource to use, too.

Makes about 8 cups

4 Tbsp yellow miso paste
1 tsp kelp gran­ules
2 quarts (8 cups) water

Blend all the ingre­di­ents together in a blender until the miso is fully dissolved. Use in soups as directed, or warm over low heat to enjoy as a sipping broth. The broth may be stored in the refrig­er­ator for up to 1 week, or kept in the freezer for several months.

FEEL-GOOD FACT: Broths containing seaweed, like kelp or kombu, are natu­rally high in minerals and elec­trolytes. Warmed up, they make an excel­lent post-exercise drink to aid in recovery
and hydra­tion.

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Julie Morris
Julie Morris

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. Connect with her on Instagram, or on her website,