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
This is a strongly herbed soup that deeply warms and grounds you if you are feeling a little flighty or cold.
Servings: 4 servings
- medium stockpot
- 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, full fat
- 4 tbsp freshly chopped basil
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tsp truffled salt
- 1 tbsp dried rosemary
- 1 tsp sea salt
- 1 tbsp organic virgin coconut oil, unrefined
- green onion for garnish
- fresh black pepper, to taste
- In a large stockpot 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 coconut 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 stockpot.
- 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 black pepper and serve hot.