Simple Mushroom Soup

Mushroom Soup

This is a really simple recipe.  I like to make a big batch and keep in the fridge for about 3 days worth of lunches and freeze the rest in portions for future use.

If you have the luxury of a microwave at work then soup makes an easy, nutritious packed lunch.  Take out of the freezer in the morning and defrost until lunch – no cool bag or ice blocks required! If you don’t have access to a microwave then I would invest in a food flask.

Mushrooms are high in antioxidants, selenium and vitamin D and potassium.  They help to lower blood pressure, cholesterol and blood sugars as well as improve the immune system and heart health.

I use homemade chicken stock which takes me 30 minutes in my pressure cooker and has many healing benefits.  You can also buy it fresh in the supermarkets. If you are vegetarian use a vegetable stock.

This recipe is:

Snip 14Snip 13Snip 10Snip 5Snip 4Snip 3

Snip 12Serve with the bread of your choice or dunk in sweet potato wedges

Snip 9Instead of milk finish off with the cream of your choice

Snip 6Use a fancy pants wild or exotic mushroom mix

Snip 2 Freeze in portions for future use, use ready sliced mushrooms and lazy garlic

Capture Beauty of this is that there aren’t any!

Mushroom Soup (serves 4)

Ingredients

  • 250 gr tub of mushrooms, washed and roughly sliced
  • 1 pint of the stock of your choice
  • 1 clove of garlic diced or 1 tsp lazy garlic
  • 1 tbsp olive oil
  • 1/4 of the milk of your choice – I use unsweetened almond milk
  • Salt and pepper

Method

  1. Heat the oil in a saucepan and fry the mushrooms and garlic until the mushrooms are soft
  2. Add the stock, bring to the boil and simmer for 20 mins
  3. Whizz up with your stick blender
  4. Add the milk and season with salt and pepper (lots of black pepper works well)
  5. Gently reheat

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