The days are still a bit chilly, and this creamy mushroom soup is perfect for a flavourful and warming meal. Look for any mushrooms you can find in your market and savour the joys of eating locally and seasonally.
Nutritional Benefits for Wellness
The potential nutritional benefits of this creamy mushroom soup recipe:
- Mushrooms: Chestnut mushrooms, button mushrooms, and exotic mushrooms all contain important vitamins and minerals such as vitamin D, B vitamins, copper, selenium, and potassium. They are also low in calories and high in fibre, which can aid in digestion and help you feel full.
- Onion and Garlic: Both onion and garlic contain powerful antioxidants and anti-inflammatory compounds that can help boost the immune system and reduce the risk of chronic diseases such as heart disease and cancer.
- Olive Oil: Olive oil is a healthy source of monounsaturated fats, which have been shown to lower LDL (bad) cholesterol and reduce the risk of heart disease. It also contains antioxidants and anti-inflammatory compounds that can help protect the body from damage.
- Vegetable Stock: Vegetable stock is low in calories and fat but high in nutrients such as vitamins, minerals, and antioxidants. It can help hydrate the body and provide important nutrients that support overall health.
- Heavy Cream: While heavy cream is high in calories and saturated fat, it can provide some beneficial nutrients such as vitamin A and calcium. However, it should be consumed in moderation as part of a balanced diet.
- Herbs: Adding dried thyme to this recipe provides flavour as well as potential health benefits. Thyme contains antioxidants and anti-inflammatory compounds that can help protect the body from damage.
Overall, this creamy mushroom soup recipe can provide a variety of important nutrients and health benefits. However, it’s important to keep in mind that the nutritional content may vary based on the specific ingredients used and serving size.
- 400 g chestnut mushrooms sliced
- 200 g button mushrooms sliced
- 50 g exotic mushrooms such as shiitake or oyster mushrooms, sliced
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 L vegetable stock
- 200 ml heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
- Add the mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and have turned golden brown.
- Add the vegetable stock and dried thyme to the pot and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
- Add the heavy cream to the soup and stir until well combined. Season with salt and black pepper to taste.
- Serve the soup hot, garnished with fresh parsley or chives.
- Enjoy your delicious and creamy mushroom soup!