Farming · Food · Health · Islamic Republic of Iran · Recipes · Uncategorized · Vegan · Vegetarian Dishes

Making a Magical Mushroom Soup and some Photos of our Mushroom Farm

You don’t need psychedelic mushrooms to feel the positive impact that mushrooms can have on your mind and body. And you don’t have to spend a ton of cash on dry imported or strange looking mushrooms–that will probably just rot in your fridge–to get good nutritional value they have to offer. The most common white mushrooms–Portobello, Cremini, White Button tops are just some of the names–can work magic on your body, alone, probably just as good as any other mushroom variety in the produce section.

But most of the time you need to add them into just about every meal to feel that magic; and it is possible. The bright side is they are tasty, and adding a few ounces of “ordinary” organic mushrooms a day can be rewarding. When you go on a high shroom diet you may notice some interesting changes in your body if you suffer from the following: headaches, autoimmune disorders, inflammation, high blood pressure, obesity, hypertension, low potassium and an array of other disorders.

The potassium, copper, selenium, riboflavin and niacin rich white variety of mushrooms are just what you need to ease the negative effects caused by many ailments. (Tip: The more organic and fresh they are the better). Not to mention, if you are looking to control or lose weight, you may be thrilled to know: “White mushrooms contain a special carbohydrate that fires up the body’s metabolic rate. Ultimately, this leads to weight loss. According to some studies, consuming about three ounces of white mushrooms every day for a period spanning four to six weeks is likely to result in considerable weight loss.”

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I have felt changes, and have been pain free myself (not all the time but sometimes) when eating mushrooms in my breakfast, lunch, and dinner. Therefore, I am a firm believer that mushrooms are certainly magical and beneficial.

Here I am, looking for Mushrooms that are ready to harvest

What is challenging, when on a high shroom diet, is coming up with new ways to cook and consume mushrooms. Eating raw mushrooms in salad daily, gets tiresome and dull. So, on top of learning how to farm Mushrooms I have made many soup and salad concoctions, and I have come up with many ways to make an array of dishes with high mushroom content. Here is a recipe of my own that can be easily modified to make a great Mushroom soup that pleases your pallet. I gave it a fancy name “Magical Mushroom Soup”; I am sure it has been used before though…

This bunch lasted a day in our home!

Magical Mushroom Soup with Potatoes (The more organic and fresh the mushrooms the better)

Ingredients; 3-4 servings:

1/2 pd of cremini mushrooms sliced (Portobello or White button variety)

1 large diced russet potato

1 medium diced onion

3 cloves of diced garlic

7-10 cups of water (water may need to be added as it thickens)

1/4 cup of flour (sometimes more or less)

1/2 cup of milk

1 tsp crushed black pepper

1 tsp of salt

3-4 tbs of butter

1 pinch of turmeric

(Optional meats can be added, like chicken or turkey)



First, melt 2 tbs of butter add diced potatoes till soft; slowly add onions and garlic; cook the veggie mix for a few minutes. Add the mushrooms and remaining butter. When potatoes begin to crisp, and onions are tender add water to the mix, about 5-6 cups. Bring the soup to a slow and soft boil, on the side stir flour into a cup of water, get out all the lumps. Add the watered down flour to the soup to make it creamy.  You can add all spices at this time too–salt, pepper, turmeric. If you decide to add meat now is the time to add it, but make sure it is pre-cooked. Stir in milk. You should turn the heat down to a medium low, let cook for 30 minutes. Check and stir in between. If soup gets too thick you need to add more water, if too clumpy break down clumps of flour, if too watery add another tbs of flour, use your best judgment. Cook for another 20 minutes and serve. Top the soup with shredded cheddar or mozzarella cheese.

A hearty bowl of Mushroom Potato Soup, made by me of course!


You can alter this soup by nixing the potatoes and following instructions for a creamy mushroom soup alone.

I used the same recipe to make this soup, nix potatoes and add turkey, both are delicious.

My apologies to any Vegans, my family refuses to give up on certain meats; but you may be pleased to know we have cut down on meat consumption, greatly.  These soups can be easily altered to suit Vegans as well.

Links about mushrooms and their benefits:


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