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:
Serve with the bread of your choice or dunk in sweet potato wedges
Instead of milk finish off with the cream of your choice
Use a fancy pants wild or exotic mushroom mix
Freeze in portions for future use, use ready sliced mushrooms and lazy garlic
Beauty of this is that there aren’t any!
Mushroom Soup (serves 4)
- 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
- Heat the oil in a saucepan and fry the mushrooms and garlic until the mushrooms are soft
- Add the stock, bring to the boil and simmer for 20 mins
- Whizz up with your stick blender
- Add the milk and season with salt and pepper (lots of black pepper works well)
- Gently reheat
Did you know you can follow me on Facebook: