I write a recipe every month on Naturopathy (in Japanese) by Dr. Ozawa in California. A recipe for September is "Vegan Mushrooms Corn Cream Soup" ๐๐ฝ๐๐
Mushrooms boost/balance your immune system. They contains fibers (for good digestive system, control cholesterol etc), ฮฒ-glugan (immune booster & anti-cancer effect), Vitamin B1, B2, and B6 - other Bs as well!, Folic acid (energy production and control metabolism, etc), Vitamin D (immune and bone health), Potassium (help reduce swelling, control blood pressure), Amino acids : Ornithine (muscle health, increase energy = help reduce fatigue, improve liver function, balance hormones, and improve sleep) and GABA (help reduce stress and promote relaxation).
It is very easy and tasty! I used shiitake mushrooms, shimeji mushrooms, and cremini mushrooms this time, but you can use your favorite mushrooms. I used unsweetened almond milk, but soy milk, hemp milk, oat milk, organic - grass fed whole milk are also good for this soup. I love corn soup so use it in this recipe, but you don't need to add corns but add extra milk and arrow roots or corn starch. Enjoy!
๐๐Vegan Mushrooms Corn Cream Soup๐ฝ๐
<Ingredients : 2 servings>
Sautรฉed mushrooms:
- Mushrooms (shiitake, shimeji, and cremini) 4 cups (cut into 1/4 inch thick slices) or 6 ounces before cut.
- 3 Tbsp ~ Olive oil
Soup:
- 3 Tbsp Olive oil
- 1/2 Onion, chopped
- Garlic 1 clove, chopped
- 1 cup Vegetable stock
- 1.5 cup Unsweetened almond milk
- 1 cup Corn cream (if you cannot find canned corn cream, you can use canned whole kernel corn and blend them until puree)
- Arrow root powder or corn starch 1 Tbsp + water 1 Tbsp
- Salt and black pepper
- Italian parsley as garnish
<Instruction>
Sautรฉed mushrooms:
Clean mushrooms (do not wash them) by wiping them with a dry paper towel. Cut tough stems and shop the stems. Cut the mushroom caps 1/4-inch thick slices. Heat 3 Tbsp olive oil in a pan and sautรฉed mushrooms for 2 minutes. Add salt and pepper and sautรฉed the mushrooms, until they are browned and tender.
Soup:
1. Heat 3 Tbsp olive oil in a large pot and add onion, garlic, and a pinch of salt. Cook them until soft, about 8 minutes with medium heat.
2. Add the sautรฉed mushrooms into onion and garlic (1) and 1/2 tsp salt and black pepper. Sautรฉed over medium heat, about a few minutes. Add vegetable stock, unsweetened almond milk, and corn cream and cook them about 8 minutes.
3. Dissolve arrow roots or cornstarch in water. Add it to soup (2) and cook for 1 minute.
4. Serve hot and garnish the parsley.
Sautรฉed mushrooms โฉ โฉMushrooms & onion and garlic
๐๐๐ ๐ฐEnjoy Autumn ๐๐ ๐ฐ๐