Halloween hasn’t even passed, but here in the north country we’ve already been hit with a pretty gnarly snow storm. At least Lake Placid has… So I’m holed up here in my nook of an apartment, ice festooning the trees outside my window and falling intermittently in great chunks off the roof. The image that plays in my mind is that of a cabin deep in the wilderness, a hearty homesteadin’ mama, alone save for her sparse belongings, some cast iron cookware and a fire roaring… What is one to do when the snow has piled itself against the door and there is no one around for miles? Uh duh. Make soup. So get ready, ’cause there are hecka soup recipes comin’ your way.
This particular foray into the fantastic world of soup making has reunited me with an earthy, nutritious, and umami-rich friend; the shiitake mushroom. There are soooo many health benefits to these babies, I could go on for days. Suffice it to say that they contain all eight essential amino acids, B12, interferons– which can stop the replication, of viruses, parasites, bacteria, and cancer cell… as well as beta glucans that basically make your immune cells more effective.
I’ve gone ahead and thrown in some spinach… Yea, you know about spinach. You know about the chlorophyll (found in all plants with green pigment) and how its molecular structure is almost exactly the same as that of our red blood cells, but provides us with much needed magnesium and subsequently helps to detoxify and oxygenate the blood. You know all that. Not to mention that spinach is an awesome source of iron as well as fiber that essentially scrubs out the digestive system.
All that being said, let’s slip into something a little more tasty…