Shiitake Mushroom + Vegetable Soup

A nutritious, warm soup is the perfect companion for a rainy day. This is the recipe I make when someone isn't feeling well and needs an immunity boost or just an easy meal on a cozy day. I am constantly seeking ways to make our meals healthier and more intentionally prepared.

Shiitake Mushroom Benefits

• Contains minerals (potassium, copper, B vitamins like riboflavin and pantothenic acid)

• Antiviral, Antibacterial and Anti-fungal properties

• Helps support adrenal function

• Improves cognitive awareness + combats brain fog

Typically, about 100 grams of raw shiitake mushrooms contain :

• 34 calories

• 6.8 grams carbohydrates

• 2.2 grams protein

• 0.5 gram fat

• 2.5 grams fiber

• 4 milligrams niacin (19 percent DV)

• 1.5 milligrams pantothenic acid (15 percent DV)

• 0.2 milligrams vitamin B6 (15 percent DV)

• 0.2 milligrams riboflavin (13 percent DV)

• 18 international units vitamin D (4 percent DV)

• 0.2 milligrams manganese (12 percent DV)

• 112 milligrams phosphorus (11 percent DV)

• 5.7 micrograms selenium (8 percent DV)

• 0.1 milligrams copper (7 percent DV)

• 1 milligram zinc (7 percent DV)

• 304 milligrams potassium (6 percent DV)

• 20 milligrams magnesium (5 percent DV)

• 0.4 milligrams iron (2 percent DV)

Soup Ingredients:

• 3 Carrots

• 1 cup Shiitake Mushrooms

• 1 Onion

• 8 baby golden potatoes

• 32oz Beef Broth

• 1 cup of water

• 1 tbsp minced garlic

• 1 tbsp onion powder

• thyme - fresh sprigs

• salt / pepper

• 3 tbsp butter

Step 1.

Cut up the onion, carrots, potatoes, garlic

Step 2.

Add in butter to your cast iron Dutch oven or other deep pot.

Step 3.

Sauté your carrots, potatoes, onion, garlic and cook until vegetables are soft. Add in your seasonings

Step 4.

Add in your broth & water bring to a boil and then add in your mushrooms.

Step 5.

Cover with lid and simmer for about 15-20minutes. Add in more salt & pepper if needed.