Spring Into Shrooms

Spring in the mountains of Colorado is extremely temperamental giving us rain one day, warm sunshine the next, and then dumping a quick 6 inches that night. However, there are tiny changes taking place everywhere. The aspens are just waiting to burst and red-winged blackbirds have arrived. I’ve also noticed the appearance of fresh spring produce at our local grocers.

Spring produce includes:

· Asparagus

· Mushrooms

· Artichokes

· Strawberries

· Radishes

· Broccoli

· Beets

· Cabbage

· Cauliflower

· Avocado

· Mango

· Leeks

· Peas

· Rhubarb

I don’t necessarily stick to only what’s in season, but seasonal produce does influence and INSPIRE what I’m cooking. This past weekend, I featured a Springalicious menu at Taspen’s Organics First Saturday Wellness Fair. The Vegan and Gluten-Free items on the menu included:

· Mushroom & Thyme Soup

· Asparagus, Sunflower Sprout & Avocado Salad

· Beet, Carrot and Apple Salad

· Lemon Bliss Balls

· Iced Matcha Mint Tea

EVERYTHING was gone at the end of the day! However, the Most Valuable Player on the menu was definitely the Mushroom Soup, which, by the way, was soooo simple with only 6 ingredients. I wanted to share the Mushroom Soup recipe with you, so that you have one really good, but simple standby for all those rainy, chilly, snowy, muddy, windy spring days to come!

mushroom soup

Mushroom Soup

Inspired by www.pancakewarriors.com

1 large white onion, diced

1 package white button mushrooms (8 oz) sliced

1 package crimini mushrooms (16 oz) sliced

10 stalks fresh thyme, leaves removed

3 cloves garlic, minced

2 32 oz. boxes of organic vegetable broth

5 Tbs. tapioca flour

1 dried bay leaf

2 Tbs. Balsamic Vinegar

½ tsp. salt

freshly ground pepper


Options: As with anything I cook or share, there’s always options to switch it up. So with this recipe, use whatever mushroom combo you want. You could use all button or all crimini. I also like to dice some of the shrooms to add interest in texture. Also, try adding rosemary to the club!


Step 1

Saute onions.


Step 2

Add mushrooms and cook down until the liquid from the mushrooms is gone. Add salt to draw out the moisture from the mushrooms.


Step 3

Add garlic, thyme, rosemary or whatever herbs and spices you want.


Step 4

Deglaze the pot with Balsamic Vinegar…you can also use soy sauce or tamari.


Step 5

Whisk the tapioca flour with the broth. Then add to the mushrooms.


Step 6

Simmer for a few minutes. Add salt and pepper to taste.

BrAiNsToRm!! I was thinking you could also use this as a Foundation recipe! It could easily be a gravy with less broth, and what about adding asparagus or peas to this...maybe even raw & shaved over the top for some crunch! I've also thought about adding a grain like rice, quinoa or even small pasta shapes to the soup. And, one more thought, was to add Fire-Roasted Tomatoes to this. Hmmmm...so many options!






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