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  • Writer's pictureLeslie

Creamy Mushroom Super-Soup

Updated: Apr 28, 2018

I've spent the early part of 2018 playing with my new best friend, the Instapot. Looking for inspiration, I turned to a recipe from The Healing Slow Cooker, by Jennifer Iserloh. This is my take on her fabulous recipe.

There is so much right about this bowl - healthy sources of protein and fat, and...MUSHROOMS! Let's just say mushrooms have it going on! Loaded with essential Vitamin D (particularly useful in winter), they are also considered medicinal, benefitting your brain, your heart all while fighting tumor growth. Say no more!

Give this a try and enjoy your slow cooker! If you don't yet have one, you can easily cook this on the stove as well with equally fabulous results.

Creamy Mushroom Super-Soup

Serves 2 as a main course, 4 as an appetizer


1 lb shitake mushrooms, woody stems removed and coarsely chopped

½ yellow onion, chopped

½ Tbsp coconut oil

½ tsp dried oregano

½ tsp dried thyme

¼ tsp garlic powder

½ tsp sea salt

1 tsp Om’s brand Lion’s Mane mushroom powder (optional)

1 tsp Om’s brand Cordyceps mushroom powder (optional)

2 cups bone broth (I used Kettle & Fire 100% grass-fed), or sub filtered water

½ 14-ounce can full fat coconut milk


1) Place mushrooms, onion, oil, oregano, thyme, garlic and salt in the slow cooker and toss well. Cover and cook on low setting for 1 hour.

2) Add broth, coconut milk and mushroom powders, (if using) to the slow cooker and mix well. Replace cover and cook on slow setting for another 1 ½ hours.

3) When done and cool enough, put all ingredients in a blender and mix until smooth. You can also use an immersion blender. Spoon into bowls, give thanks to your friend and a toast to good health!

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