Immune Boosting Mushroom Soup

Immune Boosting Mushroom Soup is quick and easy to make, wonderful for meals such as a Sunday dinner and served with some organic sourdough spelt bread.

I use a mixture of mushrooms including Shiitake as these are well know for their immunity boosting properties. Research has shown that they also inhibit tumour growth due to an ingredient called lentian. Lentian helps to activate our own immune cells so that they respond more efficiently to infection or viral growth.

When I make this recipe if I don’t have homemade stock,  I use Nuilife Coconut Amino Sauce which gives a delicious flavour.

NB: All mushrooms contain purines which can be problematic for people with gout or kidney stones.

500grms mushrooms, finely sliced – use a mixture of mushrooms inc. shiitake.
1 small onion, peeled and finely chopped
3 cloves of garlic, crushed,
50grms butter
juice of 1/2 lemon
2 cups of homemade stock or 2 tablespoons of Coconut Amino Sauce in water (this is delicious)
sea salt and black pepper to taste
30 grms of fresh thyme
2 tablespoons of plain yoghurt

Method:

• Gently saute onion and garlic in butter in a heavy based saucepan until translucent.
• Add the mushrooms to the pan and continue to saute until the mushrooms are soft, pour lemon juice over the top.
• Then add stock and thyme and bring to boil. When soup boils turn the heat down and simmer for 20 minutes.
• Place soup in blender and blend until creamy.
• When heating to serve add the yoghurt and gently stir through with a spoon.
• Garnish with a little bit more thyme and a teaspoon of yoghurt on the top.

Serves 4