Simple Mushroom Soup
All the ingredients in this soup come from the anti-cancer food groups listed above. To boost the anti-cancer nature of the soup even further, consider adding in some thyme leaves or a little turmeric or curry powder.
I’m doing well with my goal to expand the soup recipe collection here on Stonesoup. I just adore mushrooms especially when they’re in soup!
Feel free to play around with different types of mushrooms. I used a mixture of field mushrooms and shiitake this time. Wild and cultivated work equally well here.
enough for: 2
takes: 30 minutes
2 onions, peeled & chopped
2 cloves garlic, peeled & chopped
500g (1lb) mushrooms, sliced
3 cups white or green tea or water
3-4 tablespoons natural yoghurt, to serve
1. Heat a generous glug of olive oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.
2. Add garlic and mushrooms and stir fry for a few minutes. Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.
4. Puree soup using a stick blender, leaving some chunks or however you like. Taste. Season serve with yoghurt on top.
Variations
dairy-free – skip the yoghurt and serve with a good drizzle of peppery extra virgin olive oil.
caffeine-free – use a caffeine-free tea or take the water option.
creamy soup – fans of creamy soups can stir in a few tablespoons of double cream after pureeing.
mushroom ragu – replace half the green tea with a can of tomatoes. Simmer until thickened and skip the pureeing step.