Vegan Cream of "Crab" Soup

This soup is OUT OF CONTROL GOOD!!! We used Lion's Mane to replace the crabmeat, which I found on the clearance rack at Lemon St. Market for $1 (SCORE!) We got the inspiration after going to Bistro Barbaret for breakfast, they had these incredible French baguettes and I couldn't leave without one. George suggested we try making a bisque with the lion's mane to pair with the bread for dinner. After a quick google search we found a recipe from Food and Wine that we made a few adjustments to in order to have a plant based version. It turned out incredible!! Plus it's packed with some of my favorite medicinal mushrooms:

Lion's Mane--> great for gut and brain health

Cordyceps--> supports the adrenal glands and promotes vitality 


-4 tbsp Cognitive Function Cordyceps Ghee

-6 Ribs Celery, finely chopped

-1 White Onion, finely chopped

-1 Shallot, finely chopped

-2 Bay Leaves

-1/4 cup Flour

-5 cups Veggie Broth

-2 Cloves Garlic

-2 cups Oat Milk

-2 tbsp Dry Sherry

-2 tsp Tomato Paste

-1/4 tsp Smoked Paprika

-1/8 tsp Cayenne Pepper

-pinch Nutmeg

-1 cup Full-fat Coconut Milk

-1/2 tbsp Tobasco


-1.5 lbs Lion's Mane Mushroom


1. Shred Lion's Mane mushroom by hand into crab sized pieces. Heat 1 tbsp Ghee in cast iron skillet with lion's mane. Sauté until tender.

2. Place 3 tbsp Ghee in soup pot, add onion, celery, bay leaves, garlic and shallot. Sauté until translucent. Stir in flour. Slowly add veggie broth using a whisk to prevent clumping.

3. Add the roasted oat milk; bring to a simmer. Stir in the sherry, tomato paste, paprika, cayenne, nutmeg, coconut milk and Tabasco and bring to a simmer. Season with salt and pepper, then add the lion's mane; simmer until hot. 

4. Cut crusty bread into 1 inch cubes, drizzle with olive oil and garlic. Toast in oven until they start to crisp. 

5. Ladle soup into bowl and top with croutons, ENJOY!!