Skip to main content

Mushroom-Celery Recovery Soup

 

This recipe for a fragrant mushroom-celery soup was a recipe I used when I had had oral (dental) surgery in the previous week and was adjusting to the upper dentures and nurturing my still-tender wounds from the several extractions I had undergone.  

The recipe is pretty no-frills bland because I was taking recovery medications as well as a beta blocker and anticoagulant as per a previous diagnosis of atrial fibrillation and wanted not to have to deal with possible food and drug interactions.  Although the docs and a pharmacist had all cleared the possibility of any worrisome drug or food interactions, I felt conflicted.  

The four meds alone (one of which had apparently been given Trump when he entered the hospital with a positive response to COVID19 testing --dexamethazone) filled me with awe and caution.  A few nights of mild acid reflux-- something I have not experienced-- seemed likely related to the combo of drugs and food.  

I had no plan to ditch the drugs but I knew I could likely make some adjustments to the food.  Reading indicated that salt, citrus, spices, onions, fats and oils, sugar, alcohol, mint, chocolate, caffeine, animal products, and dairy are all known culprits in acid reflux.  So, long-story-short is that I will be eating pretty bland if it means relief from the bitter drip of acid reflux.

MUSHROOM-CELERY SOUP

Ingredients:

2 T. olive oil

2 cups sliced mushrooms

1/2 bunch soup celery (leaves and skinny stems)

2 small garlic bulbs, smashed and chopped

2 1/2 cups veggie broth OR 3Golden Bouillion cubes with water

1/4 cup nutritional yeast

1 cup whole fat coconut milk or other non-dairy milk (soy, etc.)

...............

METHOD for Making Soup:

1. Cook mushrooms, celery and garlic in olive oil for about 7 minutes , stirring. 

Put aside pieces of mushroom for garnish.

2. Stir in veggie broth and nutritional yeast, and let simmer for about 20 more minutes

3. Remove from heat.  Blend with stick blender or in regular blender with coconut milk until smooth.

4. Pour into bowls.  Garnish soup of those able to chew with mushrooms and fresh dill. (Serves 3-4)

Check out these other plantbased mushroom-y recipes:








Labels:

Comments

Post a Comment

Popular posts from this blog

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T.   (30 mg)  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...
Post a Comment
Read more

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.  You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...
Post a Comment
Read more

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can,  this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! *  .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 ts...
Post a Comment
Read more