5 Mushroom Chanterelle Soup
If you’ve taken a walk in the forest lately, you may have noticed an abundance of golden chanterelles gracing the forest floor. Of all wild mushrooms, golden chanterelles are some of the most prized foraging finds! Meaty and bold in flavour, they add comforting, nutty notes to any dish.
This creamy, immune-boosting vegan soup features our 5 Mushroom Concentrated Powder, packed with immune-boosting functional mushrooms.
Chaga: Boasts the highest antioxidant content of almost any plant or fungi on earth! Chaga is a nutrient-dense superfood with over 200 phytonutrients that deeply fortify the immune system, reverse oxidative stress and ease inflammation.
Cordyceps: Prized for support of the respiratory tract and its ability to improve oxygen uptake. Cordyceps helps to move oxygen into our cells, increasing endurance and stamina. It also supports adrenal health and a healthy libido.
Reishi: A powerful adaptogen that helps us adapt to stress and keep our cool. Reishi helps us achieve deeper sleep and relaxation, and is packed with antioxidants that enhance immune health and lower inflammation.
Lion’s Mane: Known as the “smart ‘shroom” for its memory-boosting and focus-enhancing effects. Lion’s Mane inspires creativity, concentration and stimulates the synthesis of Nerve Growth Factor (NGF), a protein that helps maintain healthy neurons and brain health.
Turkey Tail: A microbiome-friendly, immune-boosting medicinal mushroom. Turkey Tail is one of the most widely-researched plant medicines. Turkey Tail contains a polysaccharide called PSK- a pre-biotic fiber that promotes deep gut healing and diversity within the gut microbiome.
Disclaimer: We strongly advise limiting intake to one serving daily to ensure a balanced and safe experience. Please consult your healthcare practitioner before adding any new herbs to your wellness routine.
3 TBSP Olive Oil
1 Shallot, chopped
2 Cloves Garlic, grated
½ lb Chanterelle Mushrooms, chopped
½ Cup Chickpea Flour
2 Cups Unsweetened Nut Mylk or Full-Fat Coconut Milk
Pinch of Nutmeg
Pinch of Dried Thyme
Salt and pepper to taste
- Heat olive oil in a pot over medium-high heat. Add shallots and garlic and saute until tender (1-2 minutes).
- Add mushrooms, sauteing until lightly browned.
- Add flour and stir until the veggies have absorbed it.
- Whisk in nut/coconut mylk in small amounts, ensuring that flour dissolves and no clumps appear.
- Add nutmeg, 5 Mushroom Powder, thyme, salt and pepper and bring to boil.
- Once boiling, reduce heat to med-low. Simmer until sauce thickens for 7-10 minutes, whisking as needed.
- Once thickened, remove from heat and serve warm.
What are you cooking up with foraged chanterelles? Tell us in the comments below!
To shop our 5 Mushroom Concentrated Powder, click here.
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