Creamy Wild Mushroom Soup

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Creamy Wild Mushroom Soup
Need a savory winter soup that fills you up, tastes amazing and will give you more health benefits than you care to know? This is going to be one of your favorites! Perfect as a winter lunch, or pair with with some roasted veggies for a dinner it's very filling and will impress your guests at your next dinner party.
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Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
  • 1 tbsp grass-fed butter or ghee or vegan butter work or just 2 tbsp olive oil
  • 1 tbsp olive oil extra virgin olive oil
  • 1 white onion chopped
  • 1-2 cups wild mushrooms fresh or if dried then soaked for 1-2 hrs
  • 2 cups baby portabello mushrooms
  • 1/2 cup raw cashews soaked for 8hrs or in boiling water for 4
  • 2 cups organic vegetable broth if you don't have the mushroom broth just use 4 cups vegetable broth
  • 2 cups wild mushroom broth save the broth you get from soaking the mushrooms
  • 2 cups Cauliflower florets
  • 1 tbsp worcestershire sauce or sub coconut aminos
  • 1 tsp Sea salt pink Himalayan works too
  • 1/2 tsp ground thyme
  • 1/4 tsp ground nutmeg
  • cracked pepper optional to top
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
  • 1 tbsp grass-fed butter or ghee or vegan butter work or just 2 tbsp olive oil
  • 1 tbsp olive oil extra virgin olive oil
  • 1 white onion chopped
  • 1-2 cups wild mushrooms fresh or if dried then soaked for 1-2 hrs
  • 2 cups baby portabello mushrooms
  • 1/2 cup raw cashews soaked for 8hrs or in boiling water for 4
  • 2 cups organic vegetable broth if you don't have the mushroom broth just use 4 cups vegetable broth
  • 2 cups wild mushroom broth save the broth you get from soaking the mushrooms
  • 2 cups Cauliflower florets
  • 1 tbsp worcestershire sauce or sub coconut aminos
  • 1 tsp Sea salt pink Himalayan works too
  • 1/2 tsp ground thyme
  • 1/4 tsp ground nutmeg
  • cracked pepper optional to top
Add to Meal Plan:
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Instructions
Wild Mushrooms & Broth
  1. Soak dried wild mushrooms in 2 cups boiling filtered water for 1-2 hours or longer to get deeper flavored broth. Drain mushrooms and save the broth for the soup.
Cashews
  1. Soak 1/2 cup raw cashews in boiling water for 4 hrs or regular water 8hrs or more. Rinse - you will use these once the soup is done placing them in the blender.
Soup
  1. Start a large stock pot on high heat. Place butter & olive oil in and then add chopped portabellos, wild mushrooms and onions and saute for 5 minutes until onion is translucent .
  2. Add in mushroom broth (see above) and Vegetable broth and let come to a simmer. Add in Cauliflower once simmering and cover for 10 minutes. Cook until cauliflower is fork tender.
  3. Turn off heat and let sit for a couple of minutes. Place 1/2 soup and all the cauliflower into a high speed blender with the cashews and pulse until thick puree.
  4. If you like a little chunky you can stir the puree into the rest of the soup otherwise puree the other half too. Once it's to your desired consistency stir in the thyme, nutmeg and salt to taste. Bring to a simmer to combine and then serve hot.
  5. I like to roast Shitake mushrooms to place on top but that is optional! **If you don't like chewy mushrooms and wild mushrooms can be chewy then puree the whole thing.
Recipe Notes

I like to get dried wild mushrooms so they last in your pantry longer. Most health food stores will have them dried in the soup aisle. Costco recently had dried wild mushrooms and shitake mushrooms. Mushrooms are incredible superfoods and filling! Enjoy!!

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