culture
A Recipe for Self Care
Charlie Ann Max, founder of The Füde Experience, shares her philosophy of cooking as self care, alongside a nourishing recipe for mushroom soup.
culture
A Recipe for Self Care
Charlie Ann Max, founder of The Füde Experience, shares her philosophy of cooking as self care, alongside a nourishing recipe for mushroom soup.
"Cooking is one of my deepest forms of self care. Intentionally preparing a meal invites you to slow down and pay attention to what is right in front of you. The chopping, the stirring, the scent of thyme rising from the pot becomes meditative. I try to hold positive thoughts as I cook and even whisper small prayers over the food, inviting my ancestors into the room to cook alongside me. Nothing feels more nourishing than taking your time and honoring what you are about to ingest.
I chose to share a soup recipe because it carries an intrinsic coziness. Before I eat, I pause in gratitude for the ingredients and for the many hands that made them accessible to me. That moment of reverence shifts everything. It supports digestion, deepens my presence, and allows me to truly receive the nutrients and the experience. To me, that is the ultimate act of self."
— CHARLIE ANN MAX, FOUNDER OF THE FÜDE EXPERIENCE
Fig 2—3.
Charlie Ann Max and her mushroom soup.
Mushroom Soup For One
INGREDIENTS
1 oz (28g) dried porcini mushrooms or other dried mushrooms
16 ounces fresh mushrooms, ideally a variety such as cremini, shiitake, oyster and/or maitake
1 tablespoon extra virgin olive oil
1 large sweet onion, finely chopped
8 garlic cloves, finely chopped
2 tablespoons vegan butter (or more olive oil)
Kosher salt and freshly cracked black pepper
3 sprigs thyme
½ cup (70g) raw cashews
1 tablespoon chickpea miso or any miso
1 tablespoon tamari
1 small handful fresh chives for garnish
STEPS
- Create your Mushroom Broth. Place the dried mushrooms in a pot with 2 cups of water and simmer for 15 minutes. Scoop out the mushrooms, slice, and set aside.
- For fresh mushrooms like cremini and shiitake, slice them, removing the shiitake stems. For oyster or maitake mushrooms, tear them into strips with your hands, discarding any tough ends.
- Heat a pot with the olive oil over medium-high heat. Add the onions with a pinch of salt and sauté for 4 to 5 minutes, or until starting to soften. Add the garlic and cook for another 1 to 2 minutes
- Add the fresh mushrooms and rehydrated dried mushrooms. Cook for about 5 minutes, until softened. Season with salt and pepper.
- Pour in the mushroom broth, reserving the last tablespoon or so as it's usually sediment-heavy. Add the vegetable broth (use 4 cups if not using mushroom stock). Cover, reduce the heat, and simmer for 15 minutes.
- Transfer to a blender and add the cashews, miso, and soy sauce. Start slowly, then move to high speed and blend until smooth.
- Add the blended soup back into the pot. Bring to a simmer and cook for 5 to 10 minutes, until the flavors have developed and the soup has thickened slightly. Season with salt and pepper and add a squeeze of lemon
- Ladle the soup into serving bowls. Top each with a tiny drizzle of high-quality olive oil if a little extra richness is desired, and garnish with a small handful of chopped chives.
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