Creamy Mushroom Soup
Mushrooms, especially Shittake, are known to stimulate the immune system. Keeping your immune system alert helps to protect your health. Mushrooms are low in carb and rich in B vitamins, selenium, zinc (depending on the soil’s health).
I find some mushrooms really bland so I buy a mix of all types to get that woody deep flavour from the soup – rustica, portobello, oyster, shittake, chestnut and the common mushroom. Fresh herb like chives, parsley or tarragon really make a difference and satisfy your taste buds.
One Serving: 49 Kcals
Makes 4 servings
One serving: Carb 3g, Protein 5g, Fat 2g, Fibre 3.5g
Ingredients
Makes 4 servings
650g of mixed mushrooms – (3 punnets – 1 pack portobello, 1 pack of exotic mushrooms including shittake, oyster and 1 pack rustica mushrooms)
100g chopped leek/celery
50ml of 0% fat natural yoghurt/quark
200ml almond milk (or oat milk)
5g, 1 clove garlic
fresh parsley & thyme or tarragon
Kallo beef stock cube with 650ml boiling water
Method
Wipe the mushrooms and wash the leek. Chop them and the garlic and add to the saucepan with a little of the beef stock. Put the lid on and sweat the leek and mushroom on a medium to low heat.
Stir occasionally. Add the remainder of the beef stock and the herbs and allow to simmer for 15 minutes.
Using a hand blender, blitz into a smooth liquid. Reduce the heat. Stir in the milk and yogurt and gently reheat. Season with salt and pepper.
Add more chopped herb.
Optional: Add some crusty bread of you have the calories and top with extra virgin olive oil instead of butter.
