Mushroom Soup
An easy, flexible immune-supportive mushroom soup
| Servings | Prep Time |
| 6 | 15Minutes |
| Cook Time |
| 20 Minutes |
|
|
Ingredients
- 1tbsp extra virgin olive oil
- 1 dsp butteromit if dairy-free
- 600g mixed mushroomssliced, oyster, enoki, shiitake, brown, wild
- 4cloves garliccrushed
- 3 shallotsdiced
- 15grams parsleychopped
- 1tin cannellini beans
- 600mls chicken stock
- 100grams watercress
- 1tbsp creme fraicheor cream, coconut cream (optional) to serve
Instructions
- Heat the olive oil and butter if using in a heavy based saucepan
- Add the shallots and sauté for 2-3 minutes before adding the garlic to the pan. Sauté for another few minutes
- Add the mixed mushrooms to the pan and stir until mixed in, cooking on a gentle heat for around 5 minutes until they start to soften and reduce in size.
- Add the stock, bring to the boil and then turn down the heat and simmer for 10-15 minutes
- Add the watercress, beans and parsley and cook for another five minutes
- Turn the pan off, leave to cool for a short while before blending with a stick blender
- Serve in bowls and stir in the creme fraiche, if using.
Recipe Notes
