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Mushroom Soup


Everyone needs a staple mushroom soup recipe. Make this yours!

Prep Time: 25 minutes.

Cook Time: 30 minutes.

Makes: 8-12 servings.



1 cups of dried mushrooms (shiitake or maitake work well)

12 cups of broth

2 yellow onions, chopped

1 large leeks, chopped

4 full cloves of garlic, minced

⅛ cup of dried seaweed (dulse or kelp flakes, minced)

½ cup of olive oil

Root vegetables to taste and preference:

3 big carrots, chopped

1 big sweet potatoes, chopped

1 big yuca roots- peeled and chopped

2 cups of wild squash, chopped

Spice to taste:

1 tbsp of herbs de provence

Himalayan salt to taste



Chop all ingredients. Add onions and leeks to a large pot with ¼ cup olive oil, sauteing until translucent.

Next, add the rest of the oil and root vegetables, stirring until lightly browned, about 5 minutes.

Add broth to the pot and stir in the mushrooms, garlic, seaweed and spices to combine well.

Cover pot and allow to simmer until mushrooms are hydrated and vegetables are softened, 30 minutes or so. To release more nutrients from the mushrooms, simmer longer on low heat.

Serve hot! Also, freezes well.

The truth is a healthy body doesn’t come from simply changing the foods you eat. It’s about changing the way you view food and the lifestyle you want to create for yourself. Not one singular thing can make you healthy, it’s combination of choices you make.

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