Medical Medium style fatfree cream of mushroom soup with chaga

A twist on the classic cream of mushroom soup. Designed to be vegan and fatfree so it is perfect for anyone following the Medical Medium protocol! This recipe swaps traditional roux and cream for potato and eggplant. With Chaga and maple syrup for extra flavour. Off course it’s quite different than ‘real’ cream, but I think it comes as close as a fat and dairyfree cream soup ever could. You can serve this soup as a comforting starter at your Christmas dinner. Or as a hearty main at a simple lunch.

On the Medical Medium diet but still eating (some) fat? Than check this cream of mushroom soup made with cashews.

Other Medical Medium soups

Craving for soup? Than take a look at these vegan and Medical Medium soups:

• potato leek soup with nutmeg
• kale soup with shiitake
• roasted bell pepper and garlic soup

Ingredients

• Mushrooms – I used chestnut mushrooms. If not available you can use any kind of mushrooms you can get your hands on.
• Eggplant – cut in pieces and simply cooked. I used one large eggplant, use two or three when you have small.
• Potato – I used just a cup of fresh peeled and cubed potatoes.
• Onion – I used red onion but if you have yellow or shallots that’s fine.
• Garlic – two or three cloves added with the onions and mushrooms.
• Broth – MM healing broth (link in the recipe) or regular vegetable broth.
• Mushroom powder – I used Chaga, which gives the soup its dark colour. But you can also use a blend, for example with Reishi and Lions Mane. Normally not an ingredient of mushroom soup but provides more depth.
• Maple syrup
• Black pepper, paprika powder and cayenne or chili pepper – to taste, for some depth and a soft kick.
• Dried Mediterranean herbs – I used oregano, thyme, rosemary and sage. If you have fresh herbs, that’s great! Just be sure to use only the soft leaves and get rid of all the harder parts.

Optional Ingredients

• Coconut aminos – adds a bit of umami but is fermented. MM official website does use it sometimes, so make your own choice.
• Celtic sea salt – preferably on MM you lower your salt intake to none, but that can be a bridge to far for this soup, especially if you don’t use coconut aminos either. Or when you serve this soup to guests that are not used to eating MM or saltfree. So make your own choice.
• Extra virgin olive oil – preferable on MM you lower your fat (and oil) intake, even healthy oils like extra virgin olive oil. By baking in oil the onions do caramelize better and the mushrooms get a bit crispier. So again, make your own choice.

FAQ’s