Shiitake mushrooms are underrated in most diets. They are so full of health benefits and have such a wonderful flavor that is more complex than the more popular Bella mushrooms. I won’t get too scientific on you but here’s a short list of some great reasons why to start including these mushrooms in your diet.
- Lowers cholesterol
- Rich in antioxidants, meaning they boost your immune system
- Boosts low iron levels
- Only one shiitake has 24% of the daily recommended Vitamin D!
- High in B vitamins and many minerals like selenium
- Great for weight loss because they are dense in fiber and low in calories
- Fiber content also makes them great for digestive health
- Helps control blood sugar making it great for diabetics
- Combats certain autoimmune diseases
That’s an impressive list for one little mushroom! And it’s not even an all inclusive list!
Mushrooms always seem to be one of those love or hate foods, not much grey area. It doesn’t mean someone can’t grow to love or at the very least like them. Such is the case with my husband. He actually asked for Cream of Mushroom soup for dinner tonight. My response was “Who are you and what have you done with my husband?!” Since I LOVE mushrooms I was thrilled at this request.
I have a cooking style I like to call the shake and pour method. AKA I can’t usually repeat a recipe because I don’t measure anything!! So we rarely eat the same thing twice. But as a food blogger that’s kind of a big problem! I am really trying to make a valiant effort to change that and measure and write things down as I go. Wish me luck because it’s not that easy! Luckily, tonights recipe I actually wrote down and measured everything!! Hallelujah! There’s hope for me yet!
I will be making this again asap because it was THAT good. Even better was how easy it was to make too! Also a one pan dinner aside from the blender which could easily be left out, you’ll just have less creamy soup.
- This can be made vegan but omitting the sausage and using coconut oil or olive oil in place of the bacon fat, and using a vegetable broth in lieu of bone broth.
- The mushroom varieties can be changed if you have something else on hand or they happen to be on sale.
- The white wine can be omitted and replaced with more broth, but it really lends a nice flavor.
- If you don’t have a problem with dairy feel free to use heavy cream or another form of milk in place of the coconut milk.
- This recipe makes enough for 4 adults
Paleo Cream of Mushroom and Sausage Soup
Refer to the post for Notes, Substitutions and Tips
- 1 lb ground pork sausage (paleo friendly)
- 8 oz Shiitake mushrooms, stems removed, tops chopped (2 small packages)
- 4 oz Bella mushrooms, stems and tops chopped (one small package)
- 1 medium yellow onion, diced
- 5 TB bacon fat (or cooking fat of choice)
- 2 cloves garlic, minced
- 3 cups bone broth
- 1 can full fat, coconut milk
- 1/2 cup chardonnay (or other dry white wine)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp sea salt (or to taste)
- 1/2 tsp dried sage
- 1/4 tsp cayenne pepper
- black pepper to taste (don’t be stingy though!)
- In a soup pot/dutch oven cook ground pork, breaking apart, until fully cooked. Remove from pan leaving the grease in the pan and all the brown bits stuck to the bottom (helloooo flavor!).
- Turn the heat to medium add half the bacon fat. Then add the onions, cooking about 2 minutes.
- Turn the heat up slightly. Add the additional bacon fat, the garlic, mushrooms and all the herbs and spices. Continue to cook until browned and soft, about 7-10 minutes, stirring every so often. Scrape the browned bits from the bottom of the pan as the mushrooms cook. Imparting all the flavor into the mushrooms.
- Remove half the mushroom/onion mixture into a blender. Add the coconut milk to blender, and blend until smooth.
- Pour the mixture back into the pot with the rest of the mushrooms. Add the bone broth, white wine and cooked sausage.
- Cover soup and bring to a boil. Reduce heat and simmer for 5 minutes allowing flavors to meld. Then serve!