Cream of Mushroom Soup w/ Rosemary Bread

I have to admit, I didn’t really write down the recipe when I was making it, so most of the measurements below are totally guestimates… I’m not a cook who uses measurements by any means, so I encourage you to play around with this recipe, tasting along the way as you cook to ensure the flavors are to your liking! All ingredients are organic of course. Mushrooms were purchased at Sonnewalds Natural Foods in Spring Grove, PA.


- Butter
- Olive oil (we typically use Avocado but I wanted the Olive Oil flavor here, use whatever you like, in this case it’s to prevent the butter from burning)
- Garlic, minced
- about 3 Shallots
- Crimini Mushrooms, about 12, sliced
- Button Mushrooms, an 8 oz. pack, sliced
- Porcini Mushrooms, about 5, sliced
- dried Thyme
- 2 tbsp or so of flour, GF or not, whatever you prefer
- White Wine, we used Savignon Blanc
- Almost 4 cups or so of low-sodium Chicken Broth
- Half & Half
- Fresh Micro-greens to top

These were the mushrooms I had on hand. I guess it came to about 5 cups or so all together once the mushrooms were sliced. But mushrooms have a ton of water content and cook down a lot when you sauteé them, so you can really use as much as you want depending on how saturated you want the flavor or how much you plan to make.

Melt a pat of butter and some oil in the pan on low to medium-low. Add in your shallots and sauteé them until fragrant and translucent. Make sure the dutch oven or pot is low enough were the onions don’t burn. This is really important. Next, add in the garlic right before you add the chopped mushrooms in. The water coming from the mushrooms will also help the garlic not to burn. Burned garlic is awful in a recipe. Next, add in your mushrooms and stir ingredients around to combine, including a pinch of salt to sweat the mushrooms. Sauteé until the mushrooms have cooked down and then add in your thyme. Cook it a little bit and add a bunch of freshly ground pepper. Before you’re ready to de-glaze, sprinkle in the little flour so that the sauce/soup thickens when the liquid is added. You basically want to sprinkle the flour over the mushrooms, and then stir that around for a minute or two so the flour flavor cooks out before you add the liquid. Next, add in your white wine, about 1/4 - 1/2 cup. Scrape the bottom of the pan with a wooden spoon while the liquid cooks down, getting all of the flavor-filled bits included into the wine as well, beginning to build your sauce. Then, after a few minutes, add in your broth. It can be veggie if you want to make this completely vegetarian, but we like the color and flavor of the chicken broth. I added almost a whole carton in, pouring enough in to cover the mushrooms so they were all separated and dancing around in the liquid. Stir everything to combine and bring to a boil for a few minutes, then reduce the heat to low. Add in your half and half, milk, or cream until you like the color, I probably added in 3/4 cup. If you want to make this vegan, I’d suggest using cashew or coconut milk. Macadamia nut milk would be nice too. If you have an immersion blender, mix the soup up until it’s to the consistency you like. You could also let the soup cool down a little and spoon it into a blender to combine, or enjoy it with the chunks of mushrooms as is. We like it creamy so we blended it up. Serve it whenever you want and top it with some mushrooms and greens if you’d like!

Again, taste along the way because it’s the only way to customize a recipe to your own palette. Mushroom soup is really easy, and you could add anything to it really! Potatoes would be nice, so would peas and carrots! Play with it and have fun - let us know what you decide to do with your own recipe!

As for the Rosemary Bread - here’s the recipe I used!

  • Cycle Syncing Note: Mushrooms are a wonderful food to enjoy during your menstrual phase. They’re full of anti-inflammatory benefits and great for your immune system. Read more about shrooms here!


Curry-Roasted Brussels Sprouts & Sweet Spuds w/ Ginger & Honey Yogurt Sauce

This is one of my favorite dishes I've created to date! It has the perfect balance of texture and salty sweetness!


Roasted Veggies:
- 3 medium to large Sweet Potatoes with the skins left on, washed and cut into fries
- 12 oz. fresh (not frozen!) Brussels Sprouts, cut into quarters
- 1/3 cup Extra Virgin Olive Oil
- 1 tsp Cinnamon
- 1 tsp Curry
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp ground Oregano
- 1/4 tsp Red Pepper Flakes

- 1 cup Bulgarian Yogurt
- 1/3 cup Honey
- a pinch of Nutmeg
- a pinch of ground Ginger
- Salt and Pepper

Cut your veggies and place them together in a large bowl. Mix the oil and spices together until well blended, and let the oil sit for a minute or so until the oil is infused with the flavors (or even better - do this step the night before!). Toss the Sweet Potato fries and Brussels quarters in your oil mixture until they're all well-coated. Roast them all together at 400° for 45 minutes or until they are fork tender and the Brussels are crispy and browned on the edges. 

While the veggies are roasting, combine all of your sauce ingredients. Be careful with the Nutmeg because the flavor is very strong! Add salt and pepper to taste. Try the mixture and see if you can taste the flavors - adding more of something if you'd like. 

When the veggies come out of the oven, serve them with the sauce drizzled over top and enjoy! This is a great meal in and of itself, or paired well with a nice piece of salmon and herbed quinoa!