Mushrooms are full of vitamins and minerals important for immune health. Shiitake mushrooms, for example, are a food source of vitamin D, zinc and B vitamins. Shiitake mushrooms also have antimicrobial and anti-inflammatory actions.
Adding the garlic to the soup at the end of cooking helps to preserve the beneficial constituents, including antibacterial, antiviral and antimicrobial actions, as well as being a mucolytic (helping to thin mucous) to help de-stuff blocked noses.
This soup is such a cosy little number, and depending on your preferences, you can leave with all the texture of the various mushroom varieties that you have mixed through, or blend it into a silky soup.
Preparation time: 45mins
1 large brown onion diced
2-3 cloves of garlic minced
1 large sprig of fresh rosemary finely chopped
1 sprig of fresh thyme finely chopped
2-3 large handfuls of chopped mixed mushrooms (e.g enoki, button, shiitake, oyster, maitake, portobello and wood ear mushrooms).
2 litres of vegetable stock
1 handful of chopped parsley
A splash of apple cider vinegar
Mineral salt and pepper to taste
2 tablespoons of coconut or olive oil
- Sauté or brown the onion in a large pot on medium heat.
- Add chopped mushrooms and continue to brown for 5-10 mins
- Add fresh rosemary, thyme, salt, pepper and vegetable stock to the pot. Turn heat up to high and bring to boil.
- Simmer for 30 minutes. Add garlic, parsley, and apple cider vinegar at the very end to preserve their medicinal goodness!
- You can either blend for a smooth texture or serve as Is. Enjoy!
To make this recipe even healthier you can add in things such as bok choy, carrots, broccoli, or miso paste. Get adventurous!
You can make a big batch of this soup and freeze it in individual portions for a quick, easy, healthy meal.
Created by Melbourne Naturopath Regina Eylward-Piko
© The Health & Wellbeing Studio 2019