Shiitake Mushroom Soup
Course
Dinner
,
Lunch
,
Sides
,
Soups & Stews
Cuisine
Asian
Sensitivity
Dairy Free
,
Gluten Free
,
Grain Free
,
Nightshade Free
,
Nut Free
,
Refined Sugar Free
,
Soy Free
Special Diet
Cleanse-friendly
,
Elimination Diet
,
GAPs
,
Paleo
,
Vegan
,
Vegetarian
Ingredients
1
small
onion
chopped
1
clove
garlic
minced
8-10
shiitake mushrooms
fresh, stems removed and caps sliced
1
tablespoon
extra virgin olive oil
3
cups
mineral broth
or water
1/2
cup
arugula
or bok choy, chopped
2
tablespoons
lime
fresh, juiced
1 1/2
teaspoons
wakame crumbles
or dulse or kelp sprinkles (optional)
sea salt
to taste
black pepper
to taste
1
scallion
finely chopped for garnish
Instructions
In a soup pot over medium heat, sauté the onion, garlic, and mushrooms with a pinch of sea salt in olive oil for 3 to 4 minutes; until onions are translucent.
Add the broth or water and bring to a boil. Turn down the heat and simmer for 5 to 10 minutes.
Turn off the heat. Add the arugula or bok choy, lime juice, seaweed sprinkles, sea salt, and black pepper. Serve garnished with scallions.
Recipe Notes
Adapted from
The Nourishing Cleanse Workbook
by Hale Sofia Schatz. Copyright 2008.