Tangy lime, cool cilantro, smoky paprika, and a kick of cayenne make this mushroom soup a delicious way to get more good stuff into your body without sacrificing flavor. Use vegetable broth to make it vegan or bone broth to add a boost of collagen. Add vegetables like broccoli or kale in place of asparagus and spinach if that’s what you have on hand. The crunchy radish and smooth avocado that garnish the hot soup give it a fantastic texture that might just send you back for another nourishing bowl.
It’s best served fresh while the green veggies still have their bright color, though it will keep in the fridge for a day or two.
Cilantro Lime Mushroom Soup
(4 – 6 servings)
1/2 cup chopped white onion, divided
1 – 2 tablespoons organic, non-GMO canola oil
1 tablespoon chopped garlic
1 pound white or brown mushrooms
1 quart of chicken stock or vegetable broth
1 cup chopped asparagus
1/4 cup fresh lime juice (2 limes)
1/2 teaspoon salt (may need more or less depending on the sodium content of stock/broth)
1/4 teaspoon black pepper
1 teaspoon smoked paprika
1/8 – 1/4 teaspoon cayenne pepper
*1 California bay leaf (optional)
1/4 cup (packed) chopped fresh cilantro
4 – 6 cups baby spinach, chopped
1 large avocado, diced
4 – 6 fresh radishes, chopped
chopped white onion
*California bay leaves can be found in spice shops or gourmet markets. They are bright green and have a stronger, brighter flavor than the more common Turkish leaves, which makes them a good choice in recipes that don’t require a long simmering time. I usually keep both types on hand. They are totally optional in this recipe.
Chop the onion into small dice. Set aside about 2 tablespoons for garnish and place the remaining onions in a stockpot or Dutch oven with 1 tablespoon of canola oil. Sauté over medium heat until they become translucent.
Stir in the chopped garlic and reduce the heat. Allow the garlic and onion to cook on low heat while you prepare the mushrooms.
Trim the tough ends off the mushrooms and wipe off any dirt with a damp cloth or paper towel. Slice each mushroom in half, then slice the halves into 3 – 4 slices. Add them to the onions and garlic and sauté over medium heat for a few minutes. Add a little more oil if necessary.
Pour in the vegetable or chicken stock and bring to a simmer over medium-high heat.
Remove the tough ends of the asparagus and roughly chop. Juice 2 limes. Stir the lime juice, salt, black pepper, smoked paprika, cayenne pepper, and bay leaf into the mushrooms and broth. Allow the soup to simmer for 10 – 15 minutes.
Rinse and chop the cilantro; reserve some leaves for garnish. Stir the chopped asparagus and cilantro into the soup and allow it to simmer while you prepare the spinach.
Roughly chop the spinach. Remove the stems if you must, but I don’t bother. Stir it into the soup.
The spinach will cook almost immediately.
Dice the avocado and chop the radishes. Serve the hot soup as soon as possible, garnished with avocado, radish, white onions, and cilantro.
I am grateful every day for my faith in infinite possibility and the incredible power of the soul to carry on beyond this physical realm and all of its challenges.
“Faith is an oasis in the heart which will never be reached by the caravan of thinking.”Kahlil Gibran