Shiitake Mushroom Soup with Cashew Cream was originally published in my Gluten Free Cookbook. I made it today as a pick me up yummy soup for a snowy day.
Today, I was feeling a little run down. This has been a very cold and snowy winter.
While the blizzard was going strong, I decided to make my Shiitake Mushroom Soup with Cashew Cream. A vegan, delicious, gourmet, seasonal, organic, food as medicine soup that I have also taught at organic spas and personal growth centers.
Cooking for health and pleasure, I sautéed local, seasonal, organic onions, sweet potatoes in organic avocado oil with a celtic sea salt and fresh ground black pepper. When they were soft, I added sliced, shiitake mushrooms; sautéed for about 5 minutes before adding some boiled water.
While that simmered, I blended organic cashew butter with more hot water. Added that to the soup pot. Tasted and adjusted the seasonings. Once satisfied, I chopped up raw garlic cloves, and added it to the soup pot.
Ladled hot soup into my bowl and ate it up and had seconds.
The raw garlic, cooked shiitake mushrooms, and long simmering onion have immune enhancing properties.
I feel better and will go out and start shoveling when it stops snowing.
Click here for a video of what I shoveled
“… GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
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Photo of garlic and onions by Tracey Eller
Photo of Shiitake Mushroom Soup with Cashew Cream taken in one of Leslie’s hands on farm to table cooking classes at Rancho La Puerta
