Cashew butter makes this soup rich and creamy without a drop of dairy, and the shitakes are very healthful. In China, they’ve been used for their immune-boosting properties for thousands of years. What a delicious way to ward off colds and flus! When cooking with any type of fresh mushrooms, sauté them first to seal in the flavor or they will give it all to the broth.
This is a rich and creamy, colorful and delicious non dairy soup that I love to teach in my hands on cooking classes.
Have a great organic feast!
Dr Christine Doherty says in her February 2012 enewsletter:
This recipe was originally from Leslie Cerier’s wonderful new cookbook “Gluten-Free Recipes for the Conscious Cook”. This book is packed with whole food, nutrient dense and delicious recipes. Leslie has been kind enough to share one of her original recipes with us this month. Try it and check out this great cookbook. This recipe feature shiitake mushrooms which are one of the best vegetarian sources of vitamin D.