Simple cream of mushroom soup - only 5 ingredients!
Most mushrooms have a fairly good amount of protein and many mushrooms are high in two harder to find vegetable nutrients, iron and selenium. Selenium is a vital antioxidant that acts with vitamin E to protect the immune system and maintain a healthy heart. It is needed for pancreatic function and tissue elasticity. It has also been shown to protect against radiation, toxic minerals and cancer. Mushrooms also contain good quantities of the B vitamins biotin, niacin, folic acid, and pantothenic acid, vitamin D, potassium and phosphorus and other minerals in different amounts depending on the soil quality.
This soup recipe is very easy, quick to make and quite tasty too. Kids love it as well!
7 cups of sliced mushrooms (any kind that you want, I use baby portabello)
1/2 medium onion
4 garlic cloves
4 cups of chicken or vegetable broth
1/2 cup of milk of your choice (you can use cashew milk, coconut, regular organic milk, half and half, etc.)
salt and pepper
1 tablespoon of avocado oil (or any other cooking oil or butter)
fresh parsley to garnish (optional)
This will make about 4 to 5 servings.
In a soup pot, heat the oil, add roughly chopped onion and minced or chopped garlic. Saute until it starts to caramelize, about 3 minutes, stirring frequently. Add washed and sliced mushrooms, salt and pepper and saute over medium heat for about 5 minutes stirring frequently. Add the broth, bring to boil and let it cook for about 15 minutes. Turn the heat down, add the milk of your choice and stir it well. Cook for another 5 minutes. Once done, blend it using a hand mixer or a regular blender. Season with salt and pepper if needed. Add fresh parsley for garnish.