Mushrooms, especially shiitake have a healthy dose of selenium, which plays an important role in the health of your immune system. This antioxidant helps lower oxidative stress in your body, which reduces inflammation and enhances immunity.
- 1/2 pounds cremini mushrooms
- 1/2 pound oyster mushrooms
- 1/2 pound shiitake mushrooms
- one medium yellow onion
- 3 T olive oil
- 2 T fresh thyme
- 1 tsp fresh sage
- 2 cups vegetable or chicken stock
- 4 cups almond, oat, hazelnut, hemp or cashew milk
- salt and pepper to taste
Roughly chop the onion and set aside. Roughly chop or slice the mushrooms. Mince the fresh thyme and sage. Place the olive oil in a large skillet or dutch oven over medium heat. Heat until the oil shimmers. Add the onions. Sauté until the onions begin to turn translucent. About three to five minutes. Add the mushrooms and thyme. Sauté until the mushrooms become tender – about eight minutes.
Once the mushrooms are tender and juicy, add the stock, sage, and non-dairy milk of choice. Stir and reduce heat to low. Simmer for twenty five minutes to allow all the flavors to meld. Sample your soup and add salt and pepper if you desire. Puree in batches in a blender until smooth.
Scoop up into bowls and serve. Garnish with a drizzle of olive oil and/or a few thyme leaves.
Lindsey Thompson is an East Asian Medicine Practitioner at the Thompson Family Acupuncture Clinic in Walla Walla, WA. She loves growing vegetables, raising chickens, and striving to get the most out of life. Practicing medicine and help people find ways to improve their health at home is one of the most fulfilling aspects of her career.