Mushroom Soup
Spring is all about releasing and reviving. The snow melts from the trees and the waters fill in the rivers. The smells of jasmine and lupins fill the air and the bees are as busy as they can be from the flowers to the herbs. Wild California Mugwort is firing off in the hills and the nettles are as stingy as they can be. All of this greatness, all of this growth, and here we go, shedding, blooming, together in unison growing.
The spring is one of my favorite holidays but the transition from the Winter to the abundance of Spring can be heavy on the body and immune system. But, we are in luck. Did you know that we can help balance our immune system and our allergies from simple things such as food and herbs? Another reason I am so involve with plants and all of their wonders.
As I sit in my house on a Spring cloudy day, I start to ponder as I look in my fridge on what it is I could make to support myself right now. Im going through an Ayurvedic Parasite protocol and today was a day of all liquids, fun yes, but also a gift to my gut and health so I fully embrace it. I start to see the beautiful rustic colors of the mushrooms that lay in my fridge along side with the vibrant broccoli. The green and browns go so well together, so I grab those and then think of another contrast, an onion of course. While Etta James swoons me with sounds I dance on over to my window where my fresh herbs lay and get swept away by the smell of black sage and rosemary, obviously those get added into the mix.
As the food starts to cook, something starts to stir internally as I ask myself “how can I make this even more nutrient dense, how can I support myself more?” I walk to my dried herbal cabinet and let my eyes skim the horizon of the sea of medicines that lay behind the glass, and then my eyes stop at one little jar filled with magic. Stinging Nettle, ah..perfection. This amazing plant is filled with so many amazing qualities and is great for pregnancy teas (fun little baby fact.) Here is a short paragraph from Mountain Rose Herbs on nettles benefits:
“repeatedly confirmed by modern research over the past ten years. It is particularly effective in treating allergic rhinitis, relieving nearly all the symptoms of itchy, watery eyes, sneezing and runny nose. It also has performed better than the prescription drug furosemide in reducing blood pressure, increasing urine output as a diuretic and increasing salt excretion. It also seems to be effective in reducing pain and producing a sedative effect. It is important to keep in mind that the medicinal effects of the leaf and root of the nettle are markedly different. Nettle root, for instance, shows exceptional efficacy in treating prostate complaints in men. Nettle leaf has some of the same effects, but not to the same extent. The leaf, on the other hand, shows some promise in boosting immune system function and is an effective treatment for many skin conditions. One final use should be noted and that is nettle leaf has been used as a hair and scalp treatment for centuries, and again, those uses are being supported by research as well. Nettle leaf extract seems to promote hair regrowth and thicken hair, as well as reducing dandruff and scalp conditions when used as a rinse.” -Mountain Rose Herbs
You see why I would want to add this little angel into the soup? Nettle itself can be quite the herb to harvest but not to worry, any local health food store near you will sell it in the bulk dried herb section. I highly recommend this beautiful plant, as i truly believe it was the perfect addition to the soup. As I finished and poured it into my bowl, the feeling of rejuvenation started to soar through ever inch of my body as the warmth lubricated my joints. Nothing tops the warmth and deliciousness of soup on a chilly day. It is my gift to share with you this soup that will nourish your soul as much as your body and with that we nourish the gut leading to a healthier mind.
Most of love on this spring filled chilly day
Ingredients:
1 qt broth of choice ( i like to use my home made chicken broth)
1 cup mushroom of choice (a blend of wild like trumpet and oyster can be really lovely) cut into small pieces
1/2 head broccoli, chopped
1 large yellow onion, chopped
1/2 leek, chopped
2 stems rosemary, chopped fine
2 sprigs thyme
2 tbl black sage
1 tsp grond coriander
1 1/2 tbl dried nettle
3 tbl ghee
Directions:
Stat with one tablespoon of ghee or oil into sauce pan. You will want your heat on medium. Add the herbs except for the dried nettle and sauté on medium for 2 minutes.
Add chopped onions and leeks, cook for another 5 minutes, you will want to start to see the through the onions slightly.
Add de-stemmed mushrooms and chopped broccoli. Cook for at least 10 minutes.
Now add half of the broth and bring it to boil, then turn the heat to medium-low and simmer for 10 minutes. Turn off heat at add in the nettle. Let it soak for about 5 minutes.
Take this off the heat and either carefully transfer into a blender, or using a hand immersion blender, you will want to blend until smooth. Slowly add the remaining broth, salt and pepper, and lemon if you would like. This is great on its own, with a slice of toast, or next to a bed of quinoa.
