This creamy, comforting soup, not only tastes good, but has many health benefits as well. Mushrooms are known for their unique polysaccharides which help boost the immune system and help to prevent infections and cancers. They also have anti-inflammatory effects that could help prevent cardiovascular disease. What makes his soup creamy is a blended cashew cream. Cashews are rich in minerals and provide a significant amount of magnesium, iron, zinc, copper and manganese. Overall daily consumption of nuts is linked to a lower risk of heart disease, maintaining a healthy weight and living longer. *see note
2 tbsp gee or olive oil
1 large onion diced
4-5 cups diced mushrooms (any kind)
4 cups organic chicken bone broth
1 heaping tsp tarragon
1 tsp salt
Pinch nutmeg
2/3 cup raw cashews soaked at least 10 minutes
2/3 cup nondairy milk (soy, almond, coconut..etc.)
Sauté the onion and mushrooms until soft add bone broth, tarragon, nutmeg, salt and pepper. Heat to a boil, then lower heat, cover and simmer for 15 minutes. Remove from heat and let cool for 10-15 minutes. Add it all to your blender and pulse until well blended, but still have a few chunks of mushrooms. Pour it back into the pot and keep on low heat. Drain the cashews and put them in the blender with the nondairy milk (no need to wash the blender. Blend until thick and creamy. Add the cashew cream to the soup. Add pepper to taste.
*Information obtained from Dr. Joel Fuhrman M.D. 100 Best Foods for Health and Longevity. Flemington. Gift of Health Press. 2018. Print
