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Wild Mushroom and Root Vegetable Soup Recipe

Feeling under the weather this time of year? Feed your defense system with fortifying, immune-boosting, and anti-microbial foods. Wild Mushroom and Root Vegetable Soup is a perfect way to banish those pesky winter bugs, since it contains wonderful immune-boosting wild mushrooms, anti-microbial ginger, anti-inflammatory turmeric, and detoxifying onions, garlic and parsley. All those lovely, colorful root veggies will nourish both body and soul too.

Mushrooms are also a Younger You superfood since they modulate the activity of enzymes involved in methylation, including DNA methylation and have been shown to reduce excess levels of homocysteine. Plus, they are a good source of the methyl donors folate and choline; and vitamins D, B2, B3 and B6.


Servings: 4



  • 2 Tbsp Coconut or olive oil
  • 1 Medium onionThinly sliced
  • 25 Shiitake mushrooms (or other wild)Stemmed and thinly sliced
  • 5 Baby portobello mushroomsStemmed and thinly sliced
  • 2 Cloves garlicMinced
  • 4 Cups bone brothSuch as chicken, beef, turkey
  • 2 Cups Root veggies (Such as beets, carrot, rutabaga, celeriac)Peeled and 1/4 inch cubed
  • ½ Inch GingerPeeled and minced
  • ½ Tsp turmeric
  • ⅛ Tsp cayenne pepper
  • Salt and pepper to taste 
  • 3 Leaves Swiss chard (Roughly chopped)
  • 2 Tbsp Fresh parsley (Finely chopped)



  1. Heat the oil in a large pot. Add the onions and cook until translucent.
  2. Add the mushrooms and garlic and gently sauté until softened (about 5-7 minutes).
  3. Add the broth, root vegetables, ginger, turmeric, cayenne, salt and pepper and bring to a boil; cover and simmer until the vegetables are tender, about 15-20 minutes.
  4. Stir in the Swiss chard and let wilt 1-2 minutes. Ladle into bowls and garnish with the parsley.

*Ideally, make your own bone broth by simmering bones (6-48 hours for chicken, or 12-72 hours for beef). 

Recipe by Kara Fitzgerald, ND

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