Mushrooms are a healthy and very yummy kind of vegetable.. are they vegetables? I love them raw in my salads and eat them very often. But they are great as well just with other veggies fresh made in the pan or wok. This time I tried a mushroom soup as they combine two things I like in winter season: a hot steaming soup and mushrooms.
Mushrooms have a lot of benefits: they lower the cholesterol level, they are a good iron source needed especially when anemic, they help against breast and prostate cancer and diabetes, calcium helps with bones and – for me also a very important fact – they have vitamin D, rarely found to eat. Mushrooms help with high blood pressure, have a lot of minerals (they are so ‘earthy’) and of course they have a variety of tastes.
My mum used to go with me in fall into the woods and fields to look for mushrooms, mainly button mushrooms. She war good in this. I buy them today. But from fall to early spring they are very often on my plate.
I found a great selection of wild, different mushrooms and bought them with a good amount of button mushrooms (white and brown) and with some veggies and herbs I prepared a super creamy and tasty mushroom soup. If you like them more ‘bite-able’ don’t blend the soup in the end, just let all like it is. I wanted a creamy version especially because of the coconut cream. If you omit the coconut cream or milk it will be more rustic and earthy.
Enjoy!
- 200 gr button mushrooms
- 50 gr wild mushroom mix
- 4 small tomatoes
- 1 small pepper
- 5-6 sugar snap peas
- 1 tbsp mixed herbs (parsley, chilli, salt, pepper, curry)
- 1 ltr vegetable soup
- 1 can coconut milk
- handful chives
- Clean all vegetables and let the water drip off.
- In a pot add the vegetable soup, all vegetables and mushrooms and the herb mixture. Bring to cook for about 45 minutes on slow heat.
- Just before the end add the coconut milk and stir.
- Serve hot and steamy, decorated with some chives.
