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Magic Mushroom Soup



1 Stalk Celery
1 Bunch Green Onions (reserve 2 For Later)
12 Shiitake Mushrooms (fresh Or Dried)
12 Crimini Mushrooms (reserve 3-4 For Later)
3 Inch Ginger Root
2 cloves Garlic
1/4 Teaspoon Thyme
1/4 Teaspoon Red Pepper Flakes
1 bunch Cilantro (use Stems Only, Reserve Leaves For Later)
1 Tablespoon Braggs Liquid Aminos
6 Cup Water
1/3 Cup Miso
1/4 Cup Hemp Hearts
1/4 Cup Reserved Cilantro Leaves (minced)
2 Reserved Green Onions (sliced)
1/4 Cup Sprouts
2 Carrots (grated)
12 Broccoli Stalks (peeled And Grated)
34 Reserved Mushrooms (cut Into Match-sticks)
1 Lime (cut Into Wedges)


Prepare veggies for broth:

Wash and cut the celery into thirds.

Remove the root end from the green onions and cut into thirds (reserve 2 whole green onions for later).

Wash and cut mushrooms in half.

Scrub or peel ginger and cut into thick coin-like slices.

Peel garlic and cut in half.

Wash cilantro and cut off stem ends, reserve leaves for later.

For the Mushroom Broth:

In a large stock pot add the celery, green onions, mushrooms, ginger, garlic, thyme, red pepper, cilantro stems, Liquid Aminos and water.

Bring to a boil.  Reduce heat and simmer for 1-2 hours.  The longer it simmers the richer the flavor will be.

While broth is simmering prepare the magic list of veggies.

Strain broth through a sieve and return to the pot over medium-low heat.  Discard simmered veggie mixture- all their nutrients are in the broth anyway.

In a blender combine 1 cup mushroom broth with miso and hemp hearts.  Blend until smooth.  Pour into remaining broth and stir until combined.

While broth is simmering prepare the magic list of veggies.

Place your choice of veggies into a large bowl and cover with hot broth.  The broth will lightly steam the veggies and they will add a delicious crisp texture to your soup.