Anti-Cancer Mushroom Soup

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mushroom soup-4

Anti-Cancer Mushroom Soup

All the ingredients in this soup come from the anti-cancer food groups listed over here. To boost the anti-cancer nature of the soup even further, consider adding in some thyme leaves or a little turmeric or curry powder.

I’m doing well with my goal to expand the soup recipe collection here on Stonesoup. I just adore mushrooms especially when they’re in soup!

Feel free to play around with different types of mushrooms. I used a mixture of field mushrooms and shiitake this time. Wild and cultivated work equally well here.

enough for: 2
takes: 25 minutes

2 onions, peeled & chopped
2 cloves garlic, peeled & chopped
500g (1lb) mushrooms, sliced
3 cups white or green tea or water
3-4 tablespoons natural yoghurt, to serve

1. Heat a generous glug of olive oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.

2. Add garlic and mushrooms and stir fry for a few minutes.

3. Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.

4. Puree soup using a stick blender, leaving some chunks or however you like. Taste. Season serve with yoghurt on top.

Variations

paleo (gluten, grain + dairy-free) – skip the yoghurt and serve with a good drizzle of peppery extra virgin olive oil or use coconut yoghurt.

caffeine-free – use a caffeine-free tea or take the water option.

creamy soup – fans of creamy soups can stir in a few tablespoons of double cream after pureeing.

mushroom ragu
– replace half the green tea with a can of tomatoes. Simmer until thickened and skip the pureeing step.

carnivore
– add chorizo or chicken.

carb lovers / more substantial – serve with crusty bread & butter.

more veg – add onion carrot & celery.

short on time -skip the onions.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

white or green tea – keep in the pantry.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
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{ 10 comments… read them below or add one }

Kelly James August 31, 2019

I totally loved this recipe! I added chicken when cooking then removed, shredded and added back into blended soup. Mixed reviews from hubby +3 boys … ranging from ‘soup isn’t a meal’ (hubby) to ‘this smells like 2 minute noodles!’ (Mr 8 … anything that smells like 2min noodles is good in his book). I’ll keep this one up my sleeve as a make ahead lunch for me or starter for the boys.

Reply

jules September 2, 2019

Love the 2-minute noodles compliment Kelly!

My Irishman is the same with the soup isn’t a meal. But I just ignore him πŸ˜‰

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Dot Davis April 20, 2017

This is so good! I downplayed it to my husband because I thought he wouldn’t like it but he thought it was great! I added the carrot and celery, and used some homemade chicken stock and water. And–oh oh–I added 3 lonely chopped up hot dogs that wanted to be put in the pot (added after blending). My husband MUST HAVE MEAT. Thanks for this recipe–will use again.

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jules April 27, 2017

So glad you liked it Dot! And nice work on the creative additions πŸ™‚

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Kathryn April 20, 2017

I made this tonight using the white tea and served it up to my partner announcing there was a secret ingredient which he would never guess…. he didn’t guess it.
Delicious, a mushroom soup where you can actually taste mushrooms. I used portobello and topped the soup with quark yoghurt. This will be a regular for us, so easy and tasty.
Another winner Jules. X

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jules April 27, 2017

Oh yay Kathryn! So glad you liked it xx

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Edwina Guinan May 23, 2015

I’m intrigued! Can you taste the green tea?

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jules May 28, 2015

No you can’t really taste it with all the other flavours going on… but its great to know its there!
Jx

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Jenna Avery May 22, 2015

This looks so yummy!! And how cool to make it with tea!!

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jules May 28, 2015

Yes… gotta love a dish that look as good as it tastes Jenna!

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