This sophisticated creamy Winter Immunity Mushroom soup is easy to make. It's contributed by Danielle Ryan, clinical herbalist and nutritionist whom I met at the yearly Colorado School of Clinical Herbalism fair, here in Boulder. It was so delicious that I had to have the recipe.
Mushrooms are known for their medicinal qualities and they're a wonderful addition to a plant-based diet. A great source of B & D vitamins, they are also high in fiber and even protein. They also know to be a natural cancer fighter.
This cream of mushroom soup will taste better, and be better for you, than any you buy at the market. The creaminess comes from the coconut milk - not a drop of dairy. If you'd like less fat from the coconut milk, you can use 1 teaspoon of coconut extract instead mixed with 1 1/2 cups non-dairy milk. You will puree about half of the soup which also adds to the creaminess.
You'll start by sauteeing the onions in a small amount of broth or water. When they have wilted, add the garlic and the mushroom, and continue to saute until they have reduced by about half.
Then, you can add all of the vegetable broth, the coconut milk, and the drained white beans. This is a satisfying soup that's good for every day, as well as for guests. Serve with crunchy whole grain bread.
I'd love to hear your feedback in the comments below for this Winter Immunity Mushroom Soup! If you have a photo and post on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!