Wild Mushroom Soup
Published Nov 26, 2024
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Warm, Comforting, and Packed with Wellness
Few dishes embody comfort like a warm, creamy bowl of soup, and this Wild Mushroom Soup is no exception. Not only is it a rich and satisfying meal on a chilly day, but it’s also entirely gluten-free, dairy-free, and vegan, making it accessible to a wide range of dietary needs.
What makes this soup truly special, however, is the addition of BareOrganics Mushroom Immune Blend Powder. This superfood powder is packed with immune-supporting benefits, combining the earthy, robust flavors of wild mushrooms with functional wellness in every spoonful.
A Nourishing Bowl of Comfort
The base of this soup is a medley of wild mushrooms, enhanced with the deep, umami notes of porcini mushrooms that have been steeped for an extra layer of flavor. Fresh thyme and garlic add a fragrant herbal aroma, while the creamy texture—achieved with dairy-free alternatives—makes this soup feel indulgent without any of the heaviness.
The BareOrganics Mushroom Immune Blend Powder not only complements the mushroom flavor but also boosts the soup with its blend of organic mushrooms like reishi, maitake, and shiitake, known for their immune-supporting properties. This addition transforms the soup from a simple meal into a powerhouse of nutrition and wellness.
Perfect for Everyday or Entertaining
This Wild Mushroom Soup is versatile enough for any occasion. It’s quick and easy to prepare for a weeknight dinner but elegant enough to serve as a starter at a holiday meal. The garnishes—crispy sautéed mushrooms, fresh thyme leaves, or a drizzle of olive oil—add a touch of sophistication to the presentation.
Whether you’re craving something cozy or looking for a nutrient-dense option to keep you feeling your best, this soup delivers on all fronts. It’s a dish that warms the body and supports wellness, one spoonful at a time.
Wild Mushroom Soup
Ingredients
- ½ ounce dried porcini mushrooms
- 2 tablespoons olive oil, , plus more for serving, optional
- 2 large shallots, , finely chopped
- 16 ounces wild mushrooms, , cleaned
- 2 sprigs of fresh thyme plus thyme leaves for serving
- 3 cloves garlic, , minced
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 cups gluten-free vegetable broth
- ⅓ cup heavy cream or dairy-free cream, , plus more for serving, optionally
- 6 scoops BareOrganics Mushroom Immune Blend Powder
Instructions
- Cover the dried porcinis with 1 cup warm water and let sit for at least 15 minutes up to overnight, the longer it sits, the more intense the mushroom flavor.
- Heat olive oil over medium heat in a Dutch oven or large stockpot. Add the shallots and cook for 2- 3 minutes, stirring occasionally.
- If desired save a few mushrooms for garnishing the soup. Slice them and cook in a little olive oil until browned.
- Chop the rest of the mushrooms and add to the shallots with two thyme sprigs. Cook for 10 minutes or until they have released their moisture, stirring occasionally. Add 1 teaspoon salt, ½ teaspoon pepper, and garlic, and cook for another 1 -2 minutes. Add the soaked mushrooms to the pot and strain the liquid into the pot through a coffee filter. Add the vegetable broth, bring to a boil, reduce heat, and simmer for 10 – 15 minutes.
- Remove thyme sprigs, and blend until smooth. Stir in the cream and Mushroom Immune Blend Powder.
- Serve with a drizzle of olive oil, cream, or both, the reserved mushrooms, and thyme leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
