You may have heard that mushrooms are good for you. Mushrooms are truly magical, in the way that they grow in the wild, and the way they offer such immune supportive antioxidants, vitamins and minerals. There are also over 10,000 species of mushrooms that exist, and the wild thing is (pun intended), is that they each have different healing components, though some are toxic and should not be consumed, so if you decide to go foraging, just make sure you know exactly what species it is you are consuming.
Cooking with freshly foraged mushrooms is not only so fun, but your vitamin and mineral consumption are even greater than store bought. You can also find wild and exotic mushrooms in dried form, which are preserved at their peak to keep their potency longer.
Mushrooms are some of Dr. Fuhrman’s favorites. He says “Consuming mushrooms regularly has been associated with decreased risk of breast, stomach and colorectal cancers." So this easy-to-make mushroom quinoa soup could be one of your go-to regulars. In one recent Chinese study, women who ate at least 10 grams of fresh mushrooms each day (about one mushroom per day) had a 64 percent decreased risk for breast cancer.
Even more dramatic protection was gained by women who ate 10 grams of mushrooms and drank green tea daily — an 89 percent decrease in risk for premenopausal women, and 82 percent for postmenopausal women.
So, eat more mushrooms! This soup is easy to make and is comforting on a cold day. Mushrooms offer a meaty, savory, umami flavor and texture that is wonderful to add to plant-based dishes. The addition of quinoa ups the protein a little. There is something so comforting about the aroma of onions, mushrooms, and herbs cooking, especially in the winter. So warming. Give it a try! Here’s to your good health.
I'd love to hear your feedback in the comments below for this Mushroom Quinoa Soup! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking