Tonic Mushroom Soup Recipe with Root Vegetables

[SunKat]

Always on the hunt for new and delicious herbal recipes, I was excited to come across this hearty dried mushroom and root soup by the incredible herbalist, Juliet Blankespoor. This healthful mushroom soup recipe is perfect for chilly fall and winter evenings. It’s mild enough for most palettes and lends itself nicely to personalized culinary touches such as hot sauce, infused herbal salts, gomasio, or miso. This soup is a true tonic and helpful in supporting immune health throughout the year.

Many thanks to Juliette for sharing this tasty recipe with us! I can’t recommend her school and blog enough. If you haven’t already, I recommend you check out the Chestnut School of Herbal Medicine. You’re sure to come away herbally inspired!

Vegan Mushroom Soup Recipe for Immune Support

Serves six and makes about one gallon.

Ingredients

• 1/2 oz. organic dried shiitake mushrooms, cut into 1 in. pieces
• 1/2 oz. organic dried maitake mushrooms, cut into 1 in. pieces
• 1 slice organic reishi mushroom
• Five to seven slices organic astragalus
• 1/2 oz. organic nori flakes
• 1 medium organic onion
• 1 large organic sweet potato
• 1 medium organic white potato
• 3 organic celery stalks
• 3 medium organic carrots
• 3 organic garlic cloves
• 3 Tbsp. organic extra virgin olive oil
• 1 tsp. organic dried rosemary leaves
• 1 tsp. organic dried marjoram
• 1 tsp. organic dried thyme
• 2 cups organic vegetable broth
• 2 qt. loosely packed, organic seasonal cooking greens such as kale, collards, spinach, nettles, or lamb’s quarters (about 4 oz. by weight)
• 1 Tbsp. organic balsamic vinegar
• Coarsely ground organic black pepper, to taste
• Organic tamari or sea salt, to taste
• Organic parsley and scallions to garnish

Directions 

1. Soak the mushrooms, astragalus, and nori in four cups of water overnight, stored in the refrigerator.
2. The next day add the soaked water, mushrooms, and nori into a large pot with an additional five and a half cups of water. Cover and simmer for one hour.
3. Chop the onions, sweet potato, potato, celery, and carrots into one-inch pieces. Set aside.
4. Mince the garlic and set aside.
5. Warm the olive oil and sauté the onions for a few minutes until softened, then add the chopped vegetables, except the garlic, and continue to sauté for ten minutes, continuously stirring.
6. When the mushrooms and nori have simmered for one hour, add the sautéed vegetables, dried herbs, and vegetable broth to the mushroom-seaweed pot. Simmer for another 15 to 20 minutes, until the root vegetables are soft.
7. Add the cooking greens and cook for a few minutes until tender, but still green.
8. Turn off the heat and add salt or tamari, to taste, along with the minced garlic and balsamic vinegar. Remove the astragalus slices by hand.
9. Garnish with fresh parsley and scallions.

Pro tip: Miso can be added in lieu of salt or tamari. Enjoy with a light garnish of gomasio and red pepper flakes.

https://blog.mountainroseherbs.com/mushroom-and-root-tonic-soup-recipe