Cozy Mushroom Soup for a Bit of March Detox

I make mushroom soup a lot, a few different ways.  I usually make a big batch on a Monday so I can enjoy it throughout the week, although the kids have caught on to how delicious it is and it tends to not last too long in our kitchen.

I like a variety of mushrooms and aim for white, crimini, shitake, and maitake.  It has been more difficult to find maitake here and I notice they are cultivated where the ones I liked in New York were wild.  But, I can settle and hope the antioxidant capabilities are as tried and true.  Maitake mushrooms have been shown to boost immune system responses to cancer, they help regulate blood pressure, blood sugar, insulin and lipids and are useful in weight loss.  All sorts of mushrooms are known to break down chemical toxins in the environment as well as in the human body and when eaten they usher out many toxins while staying in your system long enough for you to absorb their powerful nutrients.

So, the key to this soup especially for detox is onions and leeks.  I start as though I am making onion soup, slowly cooking 3 large onions, 1 large leek, and 3 cloves of garlic in olive oil.  The more time I spend on these alliaceous vegetables, the sweeter and tastier the soup.  (see Onions / Garlic for just how beneficial these cancer fighting foods are.)  

Then,  I toss in 2 bay leaves, 2 cups of white wine (I use the expensive nice bottles when my husband is not looking and he loves the results but is always wondering where that wine goes...)  That simmers a while allowing the wine to reduce a lot.  Then, I add lots of mushrooms chopped in squares although I leave the maitakes bigger, just pulling them apart a little.  Adding 2 or 3 cups of water and another 1/2 cup or so of wine, I cover to create a rich mushroom broth.

I finish it with some coarse sea salt, chunky black pepper, cayenne pepper, turmeric and sometimes I can be caught adding some habanero sauce to my own serving because I like everything with some flare.

Top with a sprig of parsley, chopped scallions or cilantro.

The kids often want the soup served over rice for more of a heavy meal in the winter.  This soup is sweet and savory, but delicate making a great lunch, light dinner or snack.