Detoxifying Agaricus mushroom Soup
DETOXIFYING AGARICUS MUSHROOM SOUP
Yield: 3
This plant-based soup has a light and soothing flavor. Leeks, cabbage, and bean sprouts are great at cleansing our body. By cooking them in a soup, their energetics become neutral, so that they do not add stress on our digestive system. Enjoy this soup when you are under the weather or easing out of a fast!
Ingredients
- 2/3 cup dried Agaricus mushrooms
- 3 tablespoons olive oil
- 1 teaspoon ginger, minced
- 1 leek, sliced
- 1 cup of cabbage, thinly sliced
- 1/2 cup mung bean sprouts
- 1 TCM flu protection tonic bag (optional)
- soy sauce, to taste
- 1/4 teaspoon ground white pepper
Instructions
- Rinse and soak agaricus mushrooms in water for 15 minutes. Strain and reserve soaking liquid.
- In a pot, add olive oil, ginger, and leeks. Sauté for 3 minutes. Then, add cabbage, mung bean sprouts, and a splash of soy sauce. Sauté until cabbage wilts.
- Add agaricus mushrooms and tonic bag with the water to cover. Bring to a boil, then turn down heat and simmer on medium heat for 20 minutes. Add soy sauce and white pepper to taste.
- Remove dried agaricus and serve warm in a bowl.
vegan | gluten-free | nut-free
The agaricus family is commonly known as almond mushroom, mushroom of the sun, "himematsutake" in Japanese and "ji song rong" in Chinese. It is quite fragrant, usually found dried in Chinatown (I've never had it fresh). It contains beta-glucan and oligosaccharides that may help balance blood sugar by reducing the inflammatory stress on the pancreas. It is also a potent anti-inflammatory agent that may benefit people with inflammatory bowel diseases.