BEST mushroom soup

 
BEST mushroom soup recipe - Healthy.jpg

I wish I had a better photo of this recipe because it's so much better than it looks.

This soup is seriously delicious and healthy mushroom soup recipe. 

With just a few ingredients and not much prep time at all, you'll have an amazingly tasty and healthy mushroom soup on the table. 

I like to serve it with a slice of wholegrain toast along with fresh cracked pepper, parmesan cheese and fresh herbs like chives or parsley. 

If the kids don't want texture, simply remove the thyme sticks and bay leaf and blend it up. You can blend half or blend the whole lot! 

Here are some things to keep in mind:

  • Use tamari instead to make it gluten-free.
  • Milk is a great alternative to cream to make a soup creamy - without it becoming too rich.
  • Use coconut milk to make it dairy or lactose-free or vegan. I haven't tried nut milk but I bet they'd work too. Let me know if you do try it by leaving a comment below. 

Enjoy making this soup!
Lyndi
xxx

P.s. If anyone makes this and takes a better photo, I'd love to share it and credit you. Please email me :) hello@lyndicohen.com

Like this recipe? Rate it 5 stars and/or leave me a comment below.

Healthy soup recipe
Main meals
Yield: 6Pin it

Best Mushroom Soup

prep time: 5 minscook time: 30 minstotal time: 35 mins

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:

Add oil and diced onions to a large saucepan on medium heat. Cook for 5 minutes.

Move onions to one side and add mushrooms. Cook for another 10 minutes.

Add thyme, bay leaf, soy sauce, stock and milk.

Cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

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.
Created using The Recipes Generator

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