Healing Mushroom Soup

Many people claim that they have found THE diet that keeps them free from colds for years.  Well, we haven’t found that diet as of yet, as my husband seems to have caught a cold.  But, our change in diet has yielded something interesting.  He is the type who gets a cold hard.  Whining ensues for a good 3 to 5 days while the cold is in full swing.  He is pretty much a waste case for a week.  Then he has lingering symptoms (causing more, though less severe, whining) for a good one to two weeks more.  Inevitably, we both end up wondering if he will every really get over the cold.

For the first time since I have known him, he is actually overcoming his cold, and in record time!  He felt something coming on Saturday, but wasn’t under the weather, just a slight sore throat.  Sunday he was sick, definitely a cold.  Today, he is actually working!  No whining at all, and his cold seems to be already in its tail end.  One bad day.  This is almost unprecedented! 

Can I say it is the vegan diet?  Who knows for sure, but he has been very strict to the diet, professing how much better he feels.  Perhaps the extra load of fruits and veggies we have been intaking is actually working.  Or perhaps it was the wonderful homemade soup I made for him yesterday, with love of course …

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Healing Mushroom Soup (for two)

  • 1-2 Teaspoons Sesame Oil
  • 2 Garlic Cloves, Crushed
  • 3-4 Ounces Extra Firm Tofu (about 1/4 of a package), Diced
  • 4-6 Mushrooms, Thinly Sliced
  • 3 Cups Mushroom Broth (Pacific Foods Organic Mushroom Broth goes on sale often)
  • 1 Cup Packed Spinach Leaves
  • 1 Cup Bean Sprouts
  • 1 Green Onion, Sliced
  • Additional Soy Sauce or Wheat-Free Tamari (for gluten-free) to taste

In a medium saucepan, heat the sesame oil over medium-low heat.  Add the garlic, tofu, and mushrooms and briefly saute, for just a minute.  Pour in the broth and bring to a simmer/light boil.  After a few minutes (when the mushrooms are just starting to look cooked), add in the spinach and continue with the light boil for another minute or two, until the spinach has wilted.

Clean the bean sprouts well, and divide them between two soup bowls.  Pour the hot/boiling soup over top of the bean sprouts.  Allow the soup to cool for 5 minute, the bean sprouts will also lightly cook during this time.  Top each bowl with a sprinkling of the green onions, and serve with tamari/soy sauce in case someone wants an extra hit of flavor/sodium in their soup.