Creamy Wild Mushroom & Brie Soup

It’s no secret the canned cream of mushroom soup is horrendous for your health. Is there even any real food in there?? Here we have a much more flavorful and healthy alternative- great eaten on its own with a salad, or used as a replacement for cream of mushroom soup in your favorite recipes.

Nom!

To add a wild twist to mine, I chose to use wild chanterelle mushrooms that I had frozen from last summer’s harvest. But you can use any mushroom you can get your hands on and it’ll still be wonderful! In place of the white wine I used my maple sap wine that we brewed with sap from the maples in our yard last winter. (wow that stuff is strong!)

Ingredients:

• 16-24 oz mushrooms
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 tablespoons of gluten-free flour
• 1/2 cup white wine
• 4 cups of vegetable broth
• 6-10 ounces brie, rind cut off and cut into smaller squares
• 1/2 cup heavy cream
• sea salt and pepper to taste

Directions:

1. Finely chop 3/4 of the mushrooms, and then slice the rest into thin pieces.
2. Melt the butter in a pan over medium heat and add the mushrooms. Cook for about 5 minutes, stirring frequently.
3. Add the onions, thyme, and garlic to the mushrooms and cook on medium heat for about 5 minutes, or until the onions are translucent.
4. Add the flour and wine then cook for another 5 minutes.
5. Add the milk and brie, and stir as until the brie fully melts.
6. Separate the bigger slices of mushrooms, then puree the rest of it in a blender or food processor. Then add in the mushroom pieces for some texture, and enjoy!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

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Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved. 

Cranberry Ambrosia Salad

Cranberry salad is always a Christmas tradition in my family. (Is it a midwestern thing?) I love playing with traditional recipes to make them healthier, so we can savor our favorite treats with more whole-food based nutritious ingredients. With better quality ingredients comes better flavor and guilt free indulgence. Enjoy!

Ingredients:

• 3 cups fresh Wisconsin cranberries (if you can’t find fresh, frozen works fine)
• 3/4-1 cup raw local honey
• 1 cup purified water
• 1 cinnamon stick
• 2 cups unsweetened organic Greek yogurt
• 2 cups small pineapple pieces
• 2 cups mini marshmallows (I use Dandies all natural)
• 1 cup chopped pecans
• 1.5 cups shredded coconut

Directions:

Mix the cranberries, half of the honey, water and cinnamon stick in a saucepan and bring to a boil. Turn the heat down and let it simmer for 10 minutes. Remove the cinnamon stick and cool completely. Combine the remaining ingredients (including the rest of the honey) with the cooled cranberry sauce and stir well. Let sit for at least 4 hours.

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved. 

Creamy Wild Watercress & Nettle Soup

Wild watercress and nettles are sprouting in Wisconsin, and they are quite the culinary treat!

High in calcium, iron, vitamin c, beta-carotene, magnesium, potassium, zinc, copper, vitamin E, vitamin K, lutein, b vitamins, and many more, watercress is rich in potent antioxidants that help to fight cancer. It’s been found to help smokers or those exposed to secondhand smoke excrete the toxins found in cigarettes via urine more rapidly.

Stinging nettles are my go-to safe alternative to allergy drugs. They help hayfever and any type of allergies, supporting the immune system and anti-inflammatory response naturally, instead of just covering up symptoms like drugs. This plant has been used for prostate problems, PMS, asthma, bronchitis, sciatica, tendonitis, multiple sclerosis, gout, hives, kidney stones, sciatica, high blood pressure, & eczema. Just about one cup of this veggie will give you half the calcium you need for the day, with good amounts of magnesium, manganese, iron, b vitamins, vitamin k, beta carotene, and potassium.

Both greens are great for anemia, helping support detoxification and liver health, and for arthritis.   Note: Be careful not to touch the nettles without gloves- they bite!

Ingredients:

2 cups MSG-free vegetable broth

2 tbsp extra-virgin olive oil or organic butter

1 small onion, roughly chopped

1 bunch of watercress

1 bunch of nettles

2 medium potatoes, peeled & chopped

2 tbsp finely chopped fresh chives

¼ cup organic whole plain yogurt, extra to garnish (eliminate to make vegan)

Sprinkle of chives to garnish

Himalayan salt & black pepper to taste

 

Directions:

Bring the broth to a boil, and add the potatoes. Meanwhile in a large saucepan, heat the butter/oil over medium heat. Add the nettles, watercress, and onions. Turn heat down a bit and cook until the onions are translucent. Once your potatoes are tender, add the cooked greens mixture to the pot and boil for a couple minutes. Place in your food processor or blender and puree until smooth. Add the yogurt, then season to taste with the salt & pepper. Ladle into bowls immediately and enjoy!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

 

Copyright Megan Normansell 2019.