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BEST MUSHROOM SOUP

5 MINS
30 MINS
35 MINS
6 Servings

You’ll be surprised how tasty and easy this recipe is. Leave your mushrooms in the sun for 1 hour (even in winter) and just one 100g serve will provide you with 100% of your vitamin D requirements, essential for healthy bones and moods. Oh – and it’ll taste good too!

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large brown onion, diced
  • 1kg mixed mushrooms, sliced
  • 5 stalks fresh thyme, leaves removed
  • 1.5L vegetable stock
  • 1 cup milk
  • 1 dried bay leaf
  • 1 tbsp soy sauce
  • Parmesan cheese, to serve

Instructions:

  • 1.Add oil and diced onions to a large saucepan on medium heat. Cook for 5 minutes.
  • 2.Move onions to one side and add mushrooms. Cook for another 10 minutes.
  • 3.Add thyme, bay leaf, soy sauce, stock and milk.
  • 4.Cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  • 5.Serve with parmesan cheese and a grainy slice of toast.

Notes:

If you want a smoother texture, separate half the mixture (or all of it) and blend.
Use tamari instead to make it gluten-free.
Use coconut milk to make it dairy or lactose-free or vegan.
Milk is a great alternative to cream to make a soup creamy – without it becoming too rich.