Favorite Cream of Mushroom Soup
pssst...it’s dairy free
First of all I just found out that mushrooms are seriously your best friend when it comes to beauty. They can help combat hair loss, fight acne , & hydrate & brighten your skin.
Mushrooms contain a polysaccharide that is equally as beneficial as hyaluronic acid which is known to internally moisturize the skin, firm & plump it up as well as reduces age related wrinkles & fine lines. This polysaccharides leaves your skin is left feeling smooth & supple.
They also help with hair loss.
Your hair is fed through your blood & the iron found mushrooms is a vital mineral that helps in the formation of red blood cells. That another good reason to make sure your circulation is on point but we’ll save that for another day.
Mushrooms are the only veggie that contain Vitamin D and are a great source of antioxidants & minerals like selenium & copper.
The biggest “why” to why you should shroom, is that they help prevent breast cancer!!
Mushrooms contain Antigen Binding Lectins that pretty much bind to only abnormal cells. They recognize the abnormal cells ( like a cancer cells) and signal the body’s defense system to attack attack attack! They also contain Angiogenesis inhibitors which inhibit the cells to get the blood they need to grow. So pretty much these inhibitors starve off those cancer cells and fat cells. Lastly they contain aromatase inhibitors which prevent the body from producing excess estrogen especially when there is excess fat on the body.
By eating jus 10 small mushrooms a day you can decrease your risk of breast cancer by 64%. Now think of what a cup of soup for lunch will get ya!
Just remember to eat your shrooms ladies & gents. You, your hair & your skin need will thank you!
Finally getting to the recipe…
Ok so I make this soup pretty much weekly in the fall & winter because I just love eating soup for lunch. It fills me up and is warm and a great addition to your salad… lol duh soup & salad. I usually love having a salad for lunch to make sure I get my greens in but in the winter I get so friggin’ cold and I just need something warm in my tummy to make me feel satisfied.
sometimes I use this soup as a gravy and just make it a lil thicker by adding less broth.
I got this originally from one of my favorite nutritionist Kimberly Snyder. You can check out her blog here she has a full vegan version in her book “beauty Detox Foods” the only diff in mine is that I use bone broth & a lil butter in mine. I find that it helps me feel satiated and the bone broth is great for my leaky gut that I’m still repairing.
Cream of Mushroom Soup
Ingredients & Tools
You’ll need a large pot and blender
1-2 Tbs Avocado Oil
1 onion
2 garlic cloves
1Tbs Grass Fed Butter or Ghee or Coconut Oil (dairy free)
1 pk of sliced mushrooms of your choice
Seasoning/herb blend like herbs de province
3 cups of Bone Broth or if vegan Veggie Stock ( I like Pacific Foods “no Chicken” Broth)
1 can of coconut milk ( i usually get Native Forest Organic)
1.5 Tbs
sea salt( i usually add it when serving to prevent over salting)
Instructions
Heat pot on medium heat w/ a lil avocado oil. Once heated start sautéing your onions until they’re translucent. Then add your fat of choice (butter, ghee or coconut oil) & sliced mushrooms about 4 mins. (The butter just adds the best flavor to the mushrooms. ) Add in seasoning of choice. I usually use Herbs de province or Italian Seasoning herbs.
Add in the broth of your choice and simmer for bout 20 mins.
While that is simmering take your arrowroot starch and put it in a small mixing bowl.
Remove the mushrooms from the heat and transfer to a high powered lender. (I usually let mine cool for a lil bit.) Then blend to whatever consistency you like your mushroom soup to have. i like mine creamy.
Before you add the blended shrooms back to the pot, add your coconut milk to the pot. A lot of times theres separation in the can so letting it heat up a bit helps it blend together.
Once heated, take a couple table spoons and add it to the bowl with the arrowroot starch. mix it up until its creamy. Add it to the rest of the coconut milk & stir.
Now add your mushrooms back to the pot. Stir until combined & let it simmer for a couple mins to thicken up.
Serve in a bowl w/ some fresh chives and a lil sea salt & crushed black pepper & enjoy!