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Immune-Boosting Mushroom Soup

Gudrun Gerzabek


True wellness

As some of you may know, I live a passionate love affair with plants. I used to forage. It was a very nourishing experience, through which I learned so much about myself, the plants, the earth, the state of our environment and how cycles work. I don’t want to overuse the word “holistic,” but that’s what it is. Nourishing and healing all— mind, body and soul.



1 yellow onion

2 cloves garlic

½ leek

1 medium starchy potato, about 300 g

1 cup cashews

300 g mushrooms: lawyer’s wigs or creamy button mushrooms mixed with shiitake will work as well

3-4 cups vegetable broth or just plain water

1 tsp turkey tail salt (if available)

1 tsp black pepper

1-2 tsp reishi (optional)

Olive oil


Mixture of toasted seeds:

1 fist each sunflower seeds and pepitas (activated, if possible)

½ fist sesame seeds

½ nettle seeds (skip, if they’re not on hand)

Fresh leaves for decoration


Holy basil

Hemp oil


Sauté onion, garlic, leeks and cubed potatoes until shiny. Add chopped mushrooms and cashews, stir until well coated and roast for a few minutes. Add 3 cups liquid, begin with less, cook until tender. Blend up in a high-speed blender with salt, pepper and reishi. Add rest of the remaining liquid until you have reached your preferred consistency and the taste is balanced. Beautify with slightly toasted seeds, fresh leaves and a high-quality coldpressed oil. Enjoy!

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