I have a mushroom soup recipe on here already but that’s more of a fluffy light tasting soup for the summertime and this is more of a strong tasting and hearty soup for the winter.
I’ve been so busy for the last few months that I started to lose touch with myself and my interests so blocking time off especially for my hobbies has helped a lot lately. Something I’ve read a lot that is finally starting to stick is the expression “it’s okay to say no.” Where I generally feel guilt for not seeing friends for X amount of days or weeks, I’ve replaced that with “well, how many times have you seen yourself in X amount of days?”
In a perfect world, I would see everyone once a week but if your close friend circle is 10 people, and you’re a student, and you meal prep 2-3 times a week and you do yoga and so on… that leaves you with ~4 times a year each? Roughly? So I made soup. And it was a reaaaal good time.
Truffled Mushroom Soup (makes 4 servings)
2 cups grey oyster mushrooms, chopped
2 large portobello mushrooms, sliced 1cm thick
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
6 cups Pacific Foods Organic Mushroom Broth
1 cup organic canned coconut milk
4 tbsp freshly chopped basil
1 tsp garlic powder
2 tbsp nutritional yeast
1 tsp truffle salt
1 tbsp dried rosemary
1 tsp sea salt
1 tbsp EVOO
1 tbsp unrefined coconut oil
Some green onion for garnish
Some black pepper
In a large stock pot on medium heat, melt coconut oil and sautee onion and garlic with sea salt, garlic powder, black pepper and nutritional yeast until onions are very soft.
In a large frying pan on medium/high, heat olive oil and fry portobello slices while dusting them with truffle salt and without overcrowding the pan. (this could take 2-3 pans full) Once the portobellos are done, quickly fry the oyster mushrooms with the rest of the truffle salt. Add all mushrooms to stock pot.
Add mushroom broth and place rosemary in a tea steeper and let simmer in the broth for 20 minutes.
Finally, add coconut milk and fresh basil and heat for 5 minutes. Remove steeping rosemary.
Garnish with green onion and serve hot.