Tonya's Creamy Mushroom Soup

Winter has a way of asking us to slow down. The days are shorter, the air sharper, and suddenly the body craves warmth, softness, and something deeply nourishing simmering on the stove. This creamy mushroom soup is my answer to that call!

From a nervous system perspective, warm, savoury foods send a powerful signal of safety to the body. Soups like this are easy to digest, mineral-rich, and blood-sugar friendly - three things your system loves when life feels loud or the season feels heavy.

Make this on a cold evening. Let the steam rise, let your shoulders drop and eat it slowly. 

Ingredients

• 1 tsp extra virgin olive oil
• 1 white onion, diced
• 1 large clove of garlic, minced
• 1/2 lb fresh mushrooms (mix of cremini, shiitake, oyster, maitake if possible)
• 1 tsp thyme
• 1 tsp sage
• 3 tbsp gluten-free rice flour
• 3–4 cups vegetable or bone broth
• 1/4 cup soaked cashews
• Nut-free option: cannellini beans or coconut milk
• Salt and pepper to taste
• Chopped thyme and sprouts for topping

Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and sauté until soft and translucent, about 5 minutes.
3. Add garlic and mushrooms. Cook until mushrooms release their moisture and begin to brown.
4. Stir in thyme and sage.
5. Sprinkle in rice flour and stir well to coat the vegetables.
6. Slowly add broth, stirring continuously to prevent lumps.
7. Add soaked cashews or beans and simmer for 10–15 minutes.
8. Blend partially or fully, depending on desired texture.
9. Season with salt and pepper.
10. Serve warm, topped with chopped thyme and sprouts.

Happy nourishing!