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a bolw of mushroom soup

Vegetarian soup

Zach Beattie, MAc.OM, Dipl.O.M., L.Ac.
This rich mushroom soup can be made vegetarian or vegan. Our amazing herb combination in conjunction with the healing power of mushrooms will deeply nourish postpartum mothers.


  • 1.5-2 lbs Mushrooms Pick your favorites or do a blend. We recommend a “meatier” mushroom like portobellos or shiitakes
  • ¼ cup (60ml) Shaoxing Chinese cooking wine (or sherry)
  • 2 bunches Scallions, chopped with white and green parts separated
  • 1.5 oz (45g) Fresh ginger, peeled and sliced thin
  • 6 cloves Garlic, dice or use a garlic press
  • 2-4 ribs Celery, thinly sliced
  • Carrots or other vegetables (optional)
  • 2 Tbsp 2 Ume plum vinegar (optional)
  • 1 bag Dried herbs from Cherry Blossom Healing Arts Separate out the goji berries and red dates
  • 64 oz Vegetable stock, depending on pot size
  • White (or regular) soy sauce to taste (optional)
  • Salt and pepper to taste


  • Wash and slice mushrooms, ginger, garlic, and vegetables
  • In a large stock pot, add oil and saute ginger, garlic, celery, and onion whites until fragrant and tender, 3-5 minutes.
  • Add in mushrooms and cooking wine, then saute for 2 minutes
  • Add in vegetable broth, plum vinegar, and herbs from Cherry Blossom. 
  • Bring the broth to a simmer and cook for 15-20 minutes until mushrooms are tender and cooked through.
  • Remove the herb bag from the soup.  Add in goji berries and red dates, then simmer for another 2 minutes until fruits are rehydrated.
  • Season with additional salt, pepper, or soy sauce as needed.  Garnish with chopped scallions and enjoy!