Wabi Sabi

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Delicious Mushroom Soup

Mushrooms are a powerhouse of nutrients that support your immune system. They can even produce their own vitamin D when left in the sunshine before cooking.

Soups are a great way to use herbs and vegetables. Making a broth from your veggie scraps is also a great way to reduce kitchen waste.

Makes: 5 cups; serves: 4 to 6

  • 3 tablespoons olive oil

  • ¼ cup diced onions

  • 3 cups sliced white, portobello, or shiitake mushrooms (really any mushroom you like)

  • 2 tablespoons chickpea flour

  • 1 1/2 cups vegetable broth

  • 1/8 teaspoon pepper

  • 1/8 teaspoon garlic powder or fresh minced garlic

  • a pinch dried thyme or poultry seasoning

  • 1/3 cup vegan creamer (unsweetened) (I like to use Nutpods brand creamer)

In a 3-quart saucepan; heat the oil over medium-high heat. Cook onions with garlic until translucent. Add flour and stir. Add 1 cup broth ¼ cup at a time and stir until broth is thickened. Add the mushrooms and cook (stirring) until softened, about 3 minutes. Stir in remaining broth, pepper, and thyme/seasonings. Cook, stirring constantly, until soup comes to a boil. Add the creamer and remove from heat, stirring until the cream is warmed. Enjoy!