As an Eastern European, I grew up with mushrooms. Many autumn weekends were spent sieving the forests and sharing the secret spots with family and friends as to where the best mushrooms were to be found. It’s easy to learn the difference between edible and poisonous mushrooms; as kids we had it all figured out.

On the contrary, the Anglo-Saxon world is terrified by mushrooms. For no good reason other than lack of understanding them, really. As the Italians, Asians and Eastern Europeans love their mushrooms, I would encourage you to try and incorporate them into your diet.

Why? Well, mushrooms have amazing healing properties. Let’s just say they have cancer-preventing abilities, sugar-lowering, cholesterol-lowering, anti-viral properties and the ability to absorb heavy metals.

Never eat raw mushrooms, not even the white button mushrooms found in salads.

Mushroom Bonanza Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 3 tbsp olive oil
  • 2 onions, sliced thinly
  • 4 celery sticks, chopped
  • 6 garlic cloves, chopped
  • 5 sprigs of rosemary or 2 tbsp dried rosemary
  • 3 sprigs of sage or ½ tbsp of dried sage
  • 4 large carrots, sliced
  • 2 cups sliced shiitake mushrooms
  • 2 cups sliced crimini mushrooms
  • 6 cups organic vegetable broth
  • 3 bay leaves
  • 3 tbsp yellow miso paste (optional) (To make Thyroid-GAPS friendly, leave this out!)
  • salt and pepper to taste
How To Make
  1. Saute onions, celery, garlic, rosemary and sage over medium heat in a big pot until translucent.
  2. Add carrots and mushrooms and saute for another 3 minutes.
  3. Add broth, bay leaves and reduce heat to simmer, for 20-30 minutes.
  4. Add miso paste just before serving. Miso should not be cooked in high temperatures as its enzymes get destroyed easily.