Mushroom soup as it should be – rich, indulgent, and full of earthy flavor.

I make this soup a little differently to ensure I am getting in a ton of nutrient benefits - using bone broth as well as culinary herbs. - Feel free to use what herbs you enjoy - you can also add cream at the end also if you like. 

Did you know that excess estrogen, endotoxin and nitric oxide; when well cooked, mushrooms help move along in the intestine anything that will not be properly digested that could therefore potentially increase endotoxin and estrogen.  Their fibers absorb toxins and disinfect the bowels in much the same way as those in bamboo shoots and raw carrots.  And by this means they are very helpful in treating small intestine bacterial overgrowth (SIBO) - to learn more about this click here 

TO MAKE THE SOUP

Ingredients:

1 kilo (2.2lb) white button mushrooms, washed

1 litre (2 and a bit pints) of water

2 tbsp coconut oil or butter

500ml of homemade / quality gelatinous beef or chicken broth

1 red onion, finely chopped

2 garlic cloves, crushed

small handful each of thyme and parsley, chopped

1-2 tsp salt

the zest (finely zested with a microplane) and juice of 1 lemon

1 rounded tbsp of mascarpone (or sour cream), and more to serve

white pepper (optional)



method:

Blend the mushrooms and water in a high powered blender (in 2 batches if necessary).

Pour into a heavy based pot, bring to the boil then reduce heat to about medium (turn your range hood fan on).

After at least an hour (stirring occasionally) add 500ml broth. Bring back to the boil and then simmer for another 30 minutes to 1 hour. Add more liquid if it gets too thick for your liking.

Heat coconut oil in a frying pan, add the onion, garlic and a sprinkle of salt. Sauté until softened, add the herbs. Tip all of this into the pot. Add the lemon zest and juice, mascarpone, pepper and a tsp of salt. Stir over low heat for a couple more minutes. Check seasoning and add more salt to taste.

Ladle into bowls and garnish with another dollop of mascarpone. Nice with buttered sourdough toast if that’s your thing.

Enjoy