Post 107

Anti-Cancer Medical-Mushroom Soup

Recipe

We can now buy organic mushrooms from the supermarket, at least in our neighborhood. Although I make it a point to take some medical mushroom powder mix every day, I am now also eating organic medical mushrooms at least twice each week. The variety is limited and available in produce with a gourmet mushroom section. I am buying mine from King Soopers currently, off Uintah, here in Colorado Springs. Soup season is here with the cold weather setting in. So with this, I have come up with such a great soup. You all know how much we like to cook here, so here is my recipe I’d like to share with our customers in pursuit of good health.

Currently the Most Common Medical Gourmet Mushrooms I Have Been Able to Purchase–

• Maitake
• Shiitake
• White Beach
• Oyster
• White Button

There are other mushrooms but not considered medical mushrooms but simply gourmet– like baby bell, portabellas, etc.

This week I purchased 4 mushrooms for this soup

Maitake- anti-cancer plus a huge number of other benefits
White Beech- particular to the cardiovascular, vein and artery flexability, anti-plaque
White Button— reduces the cancer-risk of estrogen based cancers when eaten regularly and long term
Mushrooms- canned organic- simply basic stems & pieces (extra for the soup base)

After adding in some water during cooking, the finished product yields about 3 quarts or a gallon– this can be frozen for later use as well. You will need to add some water during the cooking process and to help it develop the texture and thickness you prefer.

First I cut everything up- assume all is organic
1 carrot chopped
2 celery ribs chopped
1/2 white onion chopped
1 swiss chard leaf and stem chopped
6 cloves of garlic minced (you can use less if you don’t like as much garlic)
All mushrooms chopped (set aside a few White Beech for a garnish on the soup when serving)

You will also need;
1 can of coconut milk (I cannot find this organic)
Almond Milk
1 Box of Chicken Broth
2 tablespoons of All Purpose Flour (for thickening)
1 large mounded tablespoon of cashew butter
1/2 stick of butter
1/2 cup cream (added at the end for more creaminess -OPTIONAL)
Handful of flat leaf parsley chopped (at the end or as a garnish)

First on a low-medium heat– saute the onion, celery, carrot, and swiss chard in some olive-grapeseed oil & butter for 3 minutes. Next saute the garlic. It burns easily so turn the heat down if necessary, 2 minutes. Lastly, now saute the mushrooms for 2-3 minutes. Add the cashew butter at the end just so you can melt it into the mix.

Next combine in the chicken broth, almond milk, canned coconut milk, and water. I just eyeball the water so if I had to say how much, probably 3 cups. It cooks down, so I often add in some more as needed, it is just a personal choice on how much- taste it and decide. Add some salt and pepper. Don’t over salt- as it cooks down, it becomes saltier. Turn the heat down to low and cover. I simmer it lightly, but never let it boil. How long I cook this at least 2 hours and not more than 5, depends upon how busy we are in the store.

Finishing-
At the end, take some cooked broth and a small dish, and combine it with the flour to make a paste. Dissolve this paste into the finished soup and stir to combine. This is quick and takes just a few minutes to thicken up. If you get it too thick, no worry, just add more water or chicken broth until it is just right.

OPTIONAL
When the soup is done, I like to stir in some cream to make it just a little creamier. If you are dairy-free, of course skip this. When adding in cream, keep an eye on your soup so you don’t burn the dairy since it is more prone to scorch than just broth.

A handful of fresh chopped flat-leaf parsley compliments this soup whether cooked in in the last 1/2 hour or as a garnish on top along with a few White Beech mushrooms. It is really pretty and makes a nice meal or side dish. Use it or freeze it within 3 days. We serve it wish crusty bread and a salad. Hope you all enjoy it.