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Fall is here- time for soup! Cream of Maitake soup

Fall and Winter are for SOUP! It's not debatable to me. The combination of homemade stocks with all varieties of the vegetables and herbs I painstakingly preserve by canning and drying is like magic to me. While I love to bake, it's very precise and has more room for error; the freedom of cooking without the rails is a lot more fun for me as an artist. A little of this, a little of that go into the pot and a few tastes and tweaks later, I have something delicious and nourishing to serve my family and friends and that makes me very happy.


With that said, I'm going to to share my Cream of Maitake Soup recipe today. Even though it's made with Maitake, you can sub in ANY mushroom or combination of mushrooms and it'll turn out fantastic. I love Oyster mushrooms for this soup too! Mushrooms are obviously already vegan, but the original recipe will call for animal products as well-- you can easily make this recipe fully vegan with some suggestions you'll find I've provided throughout.


Cream of Maitake Soup

~1.5-2 lbs fresh Maitake mushroom (or other mushrooms), well-cleaned, and torn or chopped small

1 medium Yellow Onion, chopped small 7-8 cloves Garlic minced

0.5lbs Carrots roughly chopped 2 stalks Celery, cut small

2 TB Butter (or vegan alternative)

2 TB Olive oil

5 cups Bone Broth/Stock (or Vegetable or Mushroom Broth or Stock)

1/2 tsp dried Oregano

1/2 tsp dried Sage

1/2 TB Salt 1/2 TB Black Pepper

2 Bay leaves

2 TB medium-fine ground Nettle leaf

1/2 cup White Wine 1 TB Lemon juice 1 cup Heavy Cream (or 8oz Tofu)


  • Start by melting the butter (or alternative) combined in a pot with the Olive oil. When melted, begin sautéeing the garlic and onion for around 5 minutes. You'll want to stir evenly at the beginning to give all the pieces a coat of fat.

  • Add the carrot, celery and mushroom pieces, stir in and sauté an additional 5 minutes.

  • Add the salt, pepper and oregano, sage and nettle and stir to incorporate well. Drop in the bay leaves now and pour in the stock/broth.

  • Bring the whole pot to a boil and then drop to a simmer for 30 minutes.

  • Scoop out the bay leaves and let cool slightly- then begin blending the soup- working in batches if using a blender. You can use an immersion blender for this task, but there is a chance that the texture won't be super silky. You could always start with that and do a finish blend in a blender... or leave it chunkier! Do it to your taste. Anything goes!

  • Put all the soup back into the pot and add the wine and lemon juice and bring to a simmer for another 5 minutes.

  • Stir in the cream (or blend in the tofu), garnish with any herb of choice (I like chives or spring onions) or fresh cracked peppercorns and serve hot with a good rustic bread!


If you get a chance to make this soup, I hope you really enjoy it and those you share it with! Leave me a comment below if you've tried it, adapted it, hated or loved it!


To your vibrant health!


Elizabeth



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