Blue Zone Okinawa Cream of Mushroom Soup

Blue Zone Okinawa Cream of Mushroom Soup
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine: , , , ,
Courses: , ,
Difficulty: Beginner
Servings: 4
Calories: 220
Description

This cream of mushroom soup, inspired by the Blue Zone of Okinawa, blends earthy mushrooms, miso, and tofu into a nourishing bowl that supports longevity.

Ingredients
    Fresh Mushrooms
  • 400 grams of cremini or button mushrooms, sliced
  • 100 grams of shiitake mushrooms, stem removed and sliced
    • For Vegetables & Aromatics
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 medium celery stalks, diced
  • 2 medium carrots, peeled and diced
    • For Herbs & Spices
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of sea salt (adjust to taste)
    • For the Liquid Base
  • 4 cups of low sodium vegetable broth
  • 1 cup of water
  • 1 cup of unsweetened almond milk or low-fat milk (for a creamier texture, you can also use cashew milk)
    • For Cream & Thickener
  • 1/2 cup of heavy cream or coconut cream for a dairy-free alternative
  • 2 tablespoons of all purpose flour or gluten-free flour blend (optional, for extra thickness)
    • For Finishing Touches
  • 1 tablespoon of olive oil or avocado oil
  • 1 medium bay leaf
  • 1/4 cup of fresh parsley, chopped (for garnish)
  • A squeeze of fresh lemon juice (optional, for brightness)
Cooking Instructions
    Preparation
  1. 1
    Clean and Slice Mushrooms
    • Gently wipe the mushrooms with a damp cloth to remove any dirt.
    • Slice the cremini, button, and shiitake mushrooms evenly.
    • Consistent slicing ensures even cooking.
  2. 2
    Chop Vegetables
    • Finely chop the onion, mince the garlic, dice the celery, and carrots.
    • This will help the vegetables meld together during cooking and release their flavors.
  3. 3
    Measure Liquids and Spices
    • Pre-measure the vegetable broth, water, almond milk, and cream.
    • Having everything prepped ahead of time ensures a smooth cooking process.
    4. Sautéing the Aromatics and Vegetables
  4. 4
    Heat the Oil
    • In a large heavy bottomed pot, heat 1 tablespoon of olive oil over medium heat.
  5. 5
    Add Aromatics
    • Once the oil shimmers, add the chopped onion, garlic, celery, and carrots.
    • Sauté for about 5-7 minutes until the onions turn translucent and the vegetables begin to soften.
  6. 6
    Incorporate Herbs
    • Stir in the dried thyme, dried oregano, bay leaf, salt, and black pepper.
    • Allow the spices to infuse the vegetables, releasing their aromas.
    7. Cooking the Mushrooms
  7. 7
    Add Mushrooms to the Pot
    • Increase the heat to medium-high and add the sliced mushrooms.
    • Let them cook, stirring occasionally, for about 8-10 minutes.
    • The mushrooms will release their moisture and start to brown, deepening their flavor.
  8. 8
    Optional Thickening
    • If you prefer a thicker soup, sprinkle in 2 tablespoons of flour.
    • Stir continuously for 1-2 minutes to cook out the raw flour taste and coat the vegetables
    9. Building the Soup Base
  9. 9
    Pour in the Liquids
    • Gradually add the vegetable broth, water, and almond milk to the pot.
    • Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
  10. 10
    Simmer
    • Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes.
    • This allows the flavors to meld together beautifully.
  11. 11
    Add Cream
    • About 3 minutes before the end of the simmering period, stir in the heavy cream (or coconut cream) to create a luxurious, velvety texture.
    • Adjust the seasoning at this point with additional salt and pepper if needed.
    12. Final Touches and Serving
  12. 12
    Remove the Bay Leaf
    • Once the soup is fully cooked, remove the bay leaf.
  13. 13
    Blend (Optional)
    • For a smoother consistency, use an immersion blender to partially blend the soup.
    • Alternatively, blend half of the soup in a countertop blender and mix it back in for a delightful mix of textures.
  14. 14
    Finish with FreshnessHomemade Cream of Mushroom Soup
    • Add a squeeze of fresh lemon juice and garnish with chopped parsley before serving.
    • Ladle into bowls and serve hot with crusty bread or a side salad.

Nutrition Facts

Servings 4

Serving Size 1 bowl

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Sodium 430mg18%
Potassium 420mg12%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 4g
Protein 7g15%
Vitamin A 350 IU
Vitamin C 8 mg
Calcium 90 mg
Iron 2.5 mg
Vitamin D 30 IU
Vitamin K 15 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Mushrooms shrink a lot, use more than you think.
  • Avoid boiling after adding cream (to prevent curdling).
  • Properly sauté the aromatics and vegetables to develop deep, layered flavors.
  • Allow the soup to simmer gently for at least 20 minutes to let the flavors meld.
  • Use a flour slurry for extra thickness if desired, but avoid overcooking once cream is added.
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Read it online: https://tinakitchen.com/recipe/cream-of-mushroom-soup/

We hope you enjoy making this recipe.

Happy cooking!