If you are anything like me, then you probably grew up coming home after school, STARVING, and cracking open a can of cream of mushroom soup. The part that you probably didn’t do is sit down in front of the T.V. with that soup and watch Martha Stewart – but hey – to each their own. I have fond memories of the texture and taste of that creamy soup, but I no longer buy canned soups because of the laundry list of ingredients they contain. I prefer to make my own soup from scratch, at home, because not only does it taste SO much better, but I know exactly what goes into it! No fillers, no MSG. Just whole foods. That is my jam. And it is really easy guys. Really.
You are going to love this soup if: a) you love mushrooms, b) you love soup, c) you love creamy soup, d) you love cream of mushroom soup, e) you like cats. Ok, not the last one, I added that in because I like cats and this soup (seems logical enough to me).
I know mushrooms can be a tricky ingredient. People either love them or hate them. In all honesty, my 4.5 year old daughter JUST started accepting mushrooms as a tolerable food item a month ago. And my husband…lets just say it took YEARS. Did I ever give up? No. I didn’t. For the love of mushrooms I never gave up. And my hard work paid off. Now we are a house of mushroom lovers. *Waves victory flag*
Mushrooms are known to be immune boosting, which is amazing for this time of year! Garlic, onions and bone broth add more immune boosting super power to this soup as well.
If you live in Edmonton, you can get dried wild mushrooms from the Strathcona market from Mona Food. I used their Albera blend which has portabella, oyster and bolete mushrooms. YUM.
I hope you enjoy this recipe!
This recipe is adapted from the fabulous Joy McCarthy.