Wild Wild Baby in my Pot – Mushroom Soup


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!

 

Mushroom Soup
Wild Mushroom Soup
Print Recipe
Servings Prep Time
6 portions 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 portions 15 minutes
Cook Time
45 minutes
Mushroom Soup
Wild Mushroom Soup
Print Recipe
Servings Prep Time
6 portions 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 portions 15 minutes
Cook Time
45 minutes
Ingredients
Servings: portions
Instructions
  1. Clean all vegetables and let the water drip off.
  2. 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.
  3. Just before the end add the coconut milk and stir.
  4. Serve hot and steamy, decorated with some chives.
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