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Magic Mushroom Soup

Ingredients

Scale

Mushroom Broth

1 stalk celery

1 bunch green onions, reserve 2 for later

12 shiitake mushrooms, fresh or dried

12 crimini mushrooms, reserve 3-4 for later

3-inch ginger root

2 cloves garlic

1/4 tsp. thyme

1/4 tsp. red pepper flakes

1 Tbsp Braggs Liquid Aminos

6 cups water

1/3 cup miso (needs to be on its own line)

1/4 cup hemp hearts

Magic Veggies

1 bunch cilantro, use stems only, reserve leaves for later

1/4 cup minced reserved cilantro leaves

2 sliced reserved green onions

1/4 cup sprouts

2 grated carrots

12 broccoli stalks, peeled & grated

1/4 reserved mushrooms, cut into match-sticks

1 lime, cut into wedges

Instructions

Prepare veggies for broth

Wash and cut the celery into thirds.

Remove the root end from the green onions and cut into thirds (reserve 2 whole green onions for later).

Wash and cut mushrooms in half.

Scrub or peel ginger and cut into thick coin-like slices.

Peel garlic and cut in half.

Wash cilantro and cut off stem ends, reserve leaves for later.

In a blender combine 1 cup mushroom broth with miso and hemp hearts. Blend until smooth. Pour into remaining broth and stir until combined.

For the Mushroom Broth

In a large stock pot add the celery, green onions, mushrooms, ginger, garlic, thyme, red pepper, cilantro stems, Liquid Aminos and water.

Bring to a boil. Reduce heat and simmer for 1-2 hours. The longer it simmers the richer the flavor will be.

While broth is simmering prepare the magic list of veggies.

Strain broth through a sieve and return to the pot over medium-low heat. Discard simmered veggie mixture- all their nutrients are in the broth anyway.

Preparing the Magic Veggies

While broth is simmering prepare the magic list of veggies.

Place your choice of veggies into a large bowl and cover with hot broth. The broth will lightly steam the veggies and they will add a delicious crisp texture to your soup.

Prep time: 30 minutes
Cook time: 2 hours