Wild Irish Mushroom soup

What is the best thing for the soul? It not chicken soup and that’s for sure 😉 no no no we are all about saving the animals here in this recipe area – 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… Mushrooms!
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. Along with boosting the immune system they are high in Iron, antioxidants and Vitamin D. They are also low in calories.

It should be noted that It’s very important to eat only organically grown mushrooms because they absorb and concentrate whatever they grow in — 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.

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. As its Vegan I am using Soya Milk instead of using any dairy. 
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 sauté 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 and let cook for about 10 minutes 

Add in a Healthy bunch of parsley and thyme (chopped finely) 

Just a sprinkle of Himalayan pink salt and pepper 

Blend together using a free hand blender or whisker

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 thin slices and add to soup. With some parsley to garnish and chopped mushroom. 

This soup will be a sturdy sense soup but if you prefer your soup thin and watery then add an extra pint of soya before blending. 

Enjoy! 

  

One Comment Add yours

  1. that looks yum! ^_^ i love non watery, rich soups! the watery ones don’t really fill my stomach ;P

    Like

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