Creamy Wild Mushroom Soup

PREP TIME: 20 minutes     COOK TIME: 35 minutes     SERVES: 4 

As soon as Autumn comes knocking, out comes my Creamy Wild Mushroom Soup. It always hits the spot with its satisfying and earthy flavors. If you are a mushroom fan but not a dairy fan, this soup is for you; the brown rice adds a thickness and smoothness that easily replaces the cream and makes the soup more alkaline and nourishing. Also there's no need to spend too much time dicing and slicing as everything is going into the blender  = more time for you! 

Nutritional Bites

Selenium, a key mineral found in crimini mushrooms plays a vital role in the health of our thyroid gland (small gland at the base of our neck). Thyroid hormone production affects many area of our lives, to name a few - weight, sleep, sex drive and how fast our heart beats.  Making sure our daily selenium requirement is met is especially important right after pregnancy and after menopause when thyroid issues tend to be more prevalent. 


1 tablespoon ghee (clarified butter) OR coconut oil
4 shallots, roughly chopped (about 1 cup)
3 garlic cloves, minced
All the stalks of a bunch of parsley/cilantro, roughly chopped
10 ounces crimini mushrooms, roughly sliced
6 ounces shiitake mushrooms, rough stalk ends removed, roughly sliced
1/3 cup short grain brown rice
5 cups vegetable, chicken stock or water (filtered) 
1 teaspoon of lemon juice
Celtic sea salt and black pepper to taste
Parsley for garnish

Let's Cook!

  1. Melt the ghee or coconut oil in a medium size saucepan, then add the shallots and saute for 5 minutes, until they are soft
  2. Next, add the garlic and cook for a few minutes, then increase the heat and add the parsley/cilantro stalks, the crimini and shiitake mushrooms, stirring frequently 
  3. When the mushrooms start to soften, add the stock or water, brown rice, sea salt and pepper
  4. Bring to the boil, and reduce the heat, simmering for 34-40 minutes or until the rice is tender
  5. Take the soup off the heat and let it cool down before blending. I like to keep a 1/2 cup to the side so that once everything is blended up, I add it back in to give the soup some texture and a few juicy mushrooms pieces. 
  6. Just before serving, squeeze some lemon juice into the soup and this will really brighten it up. You can garnish with parsley at this point. 

Note: If you want to serve this soup (which I do, often) as a dinner party starter, forget the lemon and drizzle some truffle oil over the top. It's a beautiful flavour combination and offers a sophisticated touch. (Dairy lovers may also like to sprinkle over some parmesan cheese.)