Wild Mushroom Soup
A recent study was published touting mushrooms for their brain health benefits. Mushrooms are not just full of protein but they are rich in ergothioneine – a potent antioxidant, similar to glutathione, that helps to reduce mild cognitive decline and protect our energy-producing mitochondria. Homemade mushroom soup doesn’t take too much skill or effort. If you can spare 30 minutes and you have all the ingredients, this recipe will deliver 4 tasty servings. We made this last week, and I can’t wait to make another batch!
- 4-6 tablespoons (1/2 to 3/4 stick) butter
- 2 cups finely chopped onions
- 6 ounces crimini (baby bella) mushrooms, chopped
- 6 ounces fresh oyster mushrooms, chopped
- 6 ounces fresh shiitake mushrooms, stemmed, caps chopped
- 1 tablespoon chopped fresh thyme
- 3 tablespoons brandy
- 2 tablespoons all purpose flour ( I sub GF flour here)
- 4 cups vegetable broth
- Melt butter in large pot over medium-high heat.
- Add onions; sauté until golden, about 5 minutes.
- Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes.
- Add brandy; stir 30 seconds, then mix in flour.
- Slowly stir in broth; bring soup to boil.
- Reduce heat; simmer uncovered 10 minutes.
*An option here is to take half the soup (or all of it) and blend it for a thicker consistency. While others use heavy cream to make mushroom soup rich and smooth, we enjoy it half blended and found no need for additional heavy cream.
- Season with salt and pepper. Ladle into bowls. Yum!