Shiitake, Asparagus and Wild Rice Soup

Shiitake, Asparagus and Wild Rice Soup
Recipe type: Soups
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Home made soups are one of the greatest healing foods. They are easy to digest and if made with home made bone broth, they help digestive function. In fact, there are many foods in this recipe that help digestion: bone broth contains glutamine to strengthen gut lining and leeks, onions, garlic, asparagus, shiitakes and wild rice are all prebiotic foods that feed our resident gut bacteria. Why is this important? Two big reasons are that your resident good gut bacteria play a big role in many body functions and when you have a strong gut microbiome (community of bacteria in your gut), your whole body will function better. The other reason is your immune system is directly connected to your digestive tract. When your digestion isn't strong, your immune system is going to suffer. Have you ever heard about how "grandma's chicken soup" heals your cold, flu or other ailment? There is a lot of old wisdom in that statement. Tools our ancestors used to heal the body before modern medicine was available came often in the form of foods. So, the next time you are feeling a little run down, put on a pot of soup!
  • 1 tsp extra virgin olive oil
  • 1 leek, thinly sliced and rinsed well
  • 1 small onion, diced
  • 2 cloves thinly sliced garlic
  • 1 medium carrot, sliced into half moons
  • 1 stalk celery, sliced
  • 1 heaping cup shiitake mushrooms, sliced
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1 cup cooked wild rice
  • 5-6 cups homemade bone broth or vegetable broth
  • 2 tbsp fresh chopped parsley to garnish
  1. In a large soup pot, lightly saute the leeks, onion and garlic with olive oil for 5 minutes.
  2. Add the carrots and celery and shiitakes and stir. Cook for 5 minutes longer until the vegetables begin to soften.
  3. Add the broth, turn the heat to high and bring to a brief boil. Reduce to low temperature and simmer for 10 minutes.
  4. Stir in the asparagus and wild rice. Cook 3 minutes longer and remove from heat.
  5. Add the parsley just before serving.


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