This recipe for a fragrant mushroom-celery soup was a recipe I used when I had had oral (dental) surgery in the previous week and was adjusting to the upper dentures and nurturing my still-tender wounds from the several extractions I had undergone.
The recipe is pretty no-frills bland because I was taking recovery medications as well as a beta blocker and anticoagulant as per a previous diagnosis of atrial fibrillation and wanted not to have to deal with possible food and drug interactions. Although the docs and a pharmacist had all cleared the possibility of any worrisome drug or food interactions, I felt conflicted.
The four meds alone (one of which had apparently been given Trump when he entered the hospital with a positive response to COVID19 testing --dexamethazone) filled me with awe and caution. A few nights of mild acid reflux-- something I have not experienced-- seemed likely related to the combo of drugs and food.
I had no plan to ditch the drugs but I knew I could likely make some adjustments to the food. Reading indicated that salt, citrus, spices, onions, fats and oils, sugar, alcohol, mint, chocolate, caffeine, animal products, and dairy are all known culprits in acid reflux. So, long-story-short is that I will be eating pretty bland if it means relief from the bitter drip of acid reflux.
3 T. olive oil
2 cups sliced mushrooms
1/2 bunch soup celery (leaves and skinny stems)
2 small garlic bulbs, smashed and chopped
2 1/2 cups veggie broth
1/4 cup nutritional yeast
1 cup whole fat coconut milk
1. Cook mushrooms, celery and garlic in olive oil for about 7 minutes , stirring.
Put aside pieces of mushroom for garnish.
2. Stir in veggie broth and nutritional yeast, and let simmer for about 20 more minutes
3. Remove from heat. Blend with stick blender or in regular blender with coconut milk until smooth.
4. Pour into bowls. Garnish soup of those able to chew with mushrooms and fresh dill. Leave "recovery" soup bowls free of garnish. (Serves 3-4)