Creamy Chaga Mushroom Soup
I haven’t made many soups this winter as it’s been an unseasonably mild winter for us here in Alberta, Canada! I’m loving it but still looking forward to more daylight and warmth form the summer sun. The other day I found a bag of dried Chaga mushrooms in the pantry that I’d forgotten I had. I brewed a big batch and decided to use it as the base for a creamy soup as I was right out of bone broth. This Creamy Chaga Mushroom Soup was what I came up with!
The Chaga tea changed the colour more than I would have liked, but it still tasted good. By now, if you don’t know what Chaga mushrooms are, you’re probably wondering why I’d brew a tea and use that in my soup. Chaga is a medicinal mushroom that grows on trees and contains many health benefits. It’s loaded with many minerals, vitamins and nutrients such as SOD (superoxide dismutase). SOD actually quenches free radicals which are linked to cancer and heart disease. Chaga also helps modulate the immune system and acts as an adaptogen, so helps us manage stress. To learn more about it head over here and here.
This recipe also contains garlic, onions and turmeric, all of which are great for immune system health as well. I actually went to a workshop on Medicinal Mushrooms put on by Yarrow Willard of Harmonic Arts in Calgary back when I studied Holistic Nutrition there. It was really fascinating to learn about all the different types of medical mushrooms and their benefits as well as how they interact and communicate in the environment.
I’m a fan of creamy soups so I blended roasted cauliflower and navy beans with the Chaga tea to get a super smooth texture. I then sautéed the leeks, onion and garlic in some duck fat and seasoned with turmeric, sea salt and pepper then stirred into the pureed mix. I know it’s different but sometimes different is good! It could be used as a gravy to go with a meal or you could add some chicken or leftover meat for a full meal with extra protein.
- 3 tbsp dried Chaga
- 1 1/2 heads of cauliflower
- 1 bulb garlic
- 3 leeks
- 1/2 onion, diced
- 280z can of Navy beans
- 1 tsp turmeric powder
- 2 tsp sea salt
- 1 tsp pepper
- To make the Chaga tea add the dried Chaga to a medium sized pot and cover with water. the directions on the bag I have say to simmer for 10 minutes to 5 hours. I ended up simmering mine for 4 hours and topped it up with water as it evaporated. I ended up with 3 cups of brewed Chaga tea.
- Chop cauliflower and roast in oven with garlic cloves and a bit of fat (butter, duck fat, coconut oil, etc.) for 45 minutes at 350 degrees Fahrenheit.
- Sautée Leeks and onions in a bit more fat (I sued duck fat) until cooked over medium heat. Add turmeric, sea salt and pepper mixing well.
- Once cauliflower is done puree in blender with Chaga tea and transfer to a large pot.
- Puree navy beans in 3 cups hot water separately and then mix into Chaga cauliflower mix.
- Stir in leek mixture and enjoy!
- I transferred the soup to mason jars s o I could easily freeze some. This recipe filled 3 large mason jars and one medium one perfectly. Just make sure to let the soup cool before putting in the fridge or you’ll end up with a cracked jar like I did!