Reprinted from The Blood Type Diet Website (

Cream of Mushroom Soup
Contributed by: Paul Buckless blog 04/23/2004Added: Feb 19, 2008 at 08:47 AM


Never tried it, canít guarantee it, your life is in your hands.

  • 1 kg of mushrooms [compliant for your type]
  • 5 cloves of garlic coarsely chopped
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 4 Tablespoons extra virgin olive oil
  • 1 teaspoon dried basil
  • freshly ground black pepper (optional)
  • 5 cups of chicken stock or kombu stock (kombu is a dried seaweed often used for making a stock base)
  • 3 Tablespoons of your favourite dark rich miso
  • 200 gm tofu and a squeeze of lemon juice (or silken tofu)
How to make it:
  1. Heat the oil in a large saucepan over high heat.
  2. When very hot toss in the garlic and bay leaves.
  3. Stir briefly and add all the mushrooms all chopped to about the same size.
  4. Stir over high heat for about 5 minutes until the mushrooms are sweating.
  5. Add the teaspoon of salt, cover and simmer rapidly for 15 minutes stirring occasionally.
  6. The mushrooms should lose much liquid.
  7. Add the basil and stock and rapidly return to the boil.
  8. Simmer for 5 minutes, strain the soup and pound, puree or blend the solids with a little of the liquid and the miso.
  9. Mix back into the remaining liquid and simmer for 5 minutes before serving.
  10. Add the black pepper (if you must).
  11. Puree the tofu and lemon juice with a little water if needed (not if you use silken tofu).
  12. Swirl 1 tablespoon into each bowl and serve with a crusty bread.