• Mike Germaniuk

Hearty Mushroom Soup

We are quite literally coming out the other side of a Polar Vortex in Manitoba so soup has been on replay in our house this week. We've also been digging deep into the book Healing Mushrooms by Tero Isokauppila so mushroom soup sounded just right. Here's what we came up with!

Hearty Mushroom Soup


-2 tbsp ghee or oil of choice

-1 cup peeled and sliced carrots

-1 cup sliced sweet onions

-1 cup sliced leeks

-1/2 cup chopped celery

-1 tsp fresh thyme leaves

-1 lb fresh shiitake mushrooms

-1 lb fresh cremini mushrooms

-6 cups bison bone broth


Melt ghee or oil over medium heat and add carrots, onions, leeks and celery.

Cook and stir until tender, ensuring vegetables do not brown - roughly 10 minutes. Mix in thyme and mushrooms, for another 5 minutes to allow mushrooms to soften.

Pour in bone broth and season with a pinch of pepper and salt.

Cover and simmer on low heat for 30 minutes.

Serve with wild rice.

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