Wild Mushroom soup

What is the best thing for the soul? It not chicken soup and that’s for sure πŸ˜‰ no no no we are all about saving the animals here on this blog – although soup can be so warming and it’s a very affectionate food. It’s great to use as a source of healing food during recovery. And what better ingredient to use than one that carries so many natural medicines… 

Today’s soup is wild mushroom soup because mushrooms contain some of the most potent natural medicines on the planet. Of the 140,000 species of mushroom-forming fungi, science is familiar with only 10 percent. 

About 100 species of mushrooms are being studied for their health-promoting benefits. Of those hundred, about a half dozen really stand out for their ability to deliver a tremendous boost to your immune system.

It’s important to eat only organically grown mushrooms because they absorb and concentrate whatever they grow in β€” good OR bad. This is what gives mushrooms their potency. Mushrooms are known to concentrate heavy metals, as well as air and water pollutants, so healthy growing conditions is a critical factor.

While it may sound strange, we’re actually more closely related to fungi than we are to any other kingdom, as we share the same pathogens, meaning bacteria and viruses.

As a defense against bacterial invasion, fungi have developed strong antibiotics, which also happen to be effective for us humans. Penicillin, streptomycin, and tetracycline all come from fungal extracts. Read more about this topic here http://articles.mercola.com/sites/articles/archive/2013/05/13/mushroom-benefits.aspx

 
The recipe I have used is super easy and low in sodium and salt. I don’t use vegetable stock either as I prefer to get the solid flavour of the mushroom as a whole.

Recipe

Sprinkle the saucepan with olive oil 

Add :

150g of wild Forrest mushroom (sliced)

150g of plain mushroom (agaricus or button) (sliced)

And allow to sautΓ© on the saucepan for about 5 minutes on a high heat 

Take about a 1/2 cup of the mushrooms from the mix and set aside to use as a garnish later on

Add 1 pint of soya milk 

Healthy bunch of parsley and thyme (chopped finely) 1/4 cup each 

Generous sprinkle of Himalayan pink salt and pepper 

Blend together 

Let boil for a further ten minutes (or longer whatever you prefer) 

Lightly toast a slice of gluten free bread and then spread with coconut butter, slice a garlic open and spread the essence on top of the toast giving it a nice garlic taste. Cut into cruton cubes and add to soup. With some parsley to garnish and chopped mushroom. 

  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s