If you’re a mushroom fan, you’ll love this tasty soup. It’s hearty and flavoursome, making it perfect for lunch, with a slice of multigrain bread and butter.
Home-made bone broth is packed with the amino acid ‘glycine’ which is required in abundance during pregnancy. Glycine helps form collagen, needed for connective tissue, skin, ligaments and muscles. It also promotes good gut health, aiding repair and strengthening the immune system. In pregnancy glycine supports ligaments stretching and the uterus growing. In theory it could reduce stretch marks! For the growth of your baby, it plays a major role in building connective tissues, skin and muscle.
If you haven’t read about the benefits of medicinal mushrooms, have a google, you will be amazed. The immune benefits are well documented, so much so, that some components of certain mushrooms, are used in mainstream medicine as cancer treatment in many countries around the world. You can buy mushroom powders in combination or pick one specific for your needs. Health claims include, improving concentration and energy levels, boosting immunity and fertility to name just a few.
This recipe also includes the tasty herb ‘thyme’ known for its antibacterial properties, often used as a natural remedy for coughs. It’s also packed with vitamins, minerals and fibre. The four cloves of garlic add another fabulous immune boost. Crush the garlic 10 minutes before using to release the active ingredient ‘allicin’ which provides the anti-bacterial and anti-viral benefits. Add the garlic with the mushrooms to prevent over cooking, in order to reap the best benefits.
- 2 pints of Homemade Chicken Stock
- 300 grams of Chestnut Mushrooms, sliced
- 1 tbsp of medicinal mushroom powder
- 2 medium Onions, diced
- 4 cloves of Garlic
- 1 tsp Butter
- 1 tbsp Olive oil
- 4 Sprigs of Thyme
- 2 tsp of Dried Thyme
- 2 Bay leaves
- 1 tbsp of Soy sauce
- 1 tbsp Mirin
- Half a freshly squeezed lemon
- 2 tbsp of Coconut cream
- Salt and Pepper
- First peel and crush the garlic cloves – set aside for 10 minutes
- Heat the butter and olive oil in a saucepan or large wok over a medium heat.
- Once the butter has melted, fry the onions gently, with a pinch of Himalayan salt until browned.
- Add the mushrooms and garlic to the pan, continuing to fry over a medium heat, with a generous grinding of black pepper.
- After 5 – 7 minutes, once the mushrooms are soft, add the stock and turn up the heat.
- Add the 3 sprigs of the fresh thyme, along with the dried thyme and the bay leaves.
- Bring the soup to the boil and then simmer.
- Add the soy sauce, mirin, mushroom powder and lemon juice. Season again if needed.
- Leave the soup to simmer, lid off for around one hour, stirring occasionally.
- Turn off the heat, remove the bay leaves and any twigs from the Thyme.
- Tip the soup into a blender and whiz for a few minutes or until the mushrooms are completely blended.
- Pour the soup back in the pan and put on a low heat, stirring in the coconut cream.
- Once warmed, serve in bowls with a slice of multigrain bread and butter.
- Garnish with a sprig of thyme
- Kcal – 289 Kcal
- Iron – 40% RNI
- Vitamin C – 29% RNI
- Vitamin A – 15% RNI
- Folate – 16% RNI
- B1 (Thiamine) – 24% RNI
- B2 (Riboflavin) – 68% RNI
- B3 – (Niacin) – 81% RNI
- B5 – (Pantothenic) – 71% RNI
- B6 – (Pyridoxine) – 39% RNI
- Vitamin E – 6% RNI
- Vitamin K – 39% RNI
- Calcium – 11% RNI
- Magnesium – 19% RNI
- Manganese – 45% RNI
- Phosphorous – 39% RNI
- Potassium – 42% RNI
- Selenium – 47% RNI
- Sodium – 56% RNI
- Zinc – 29% RNI
RNI – Recommended Nutritional Intake
The RNI percentages are rough estimates for the daily intake, so should be used as a guide only. The quality and combination of foods you eat with a meal affect how well absorbed and utilised the nutrients are within your body.