Cream of Mushroom Soup

Cream of mushroom soup is one of the favorite soups of many people, especially during cold seasons. I suggest portabella mushrooms for their health benefits, but you can experiment with various mushrooms.

First of all, portabella mushrooms are rich in fiber and they have a good amount of water, which means that they are low in energy density- I am speaking to those of you trying to lose weight. Portabella mushrooms are also an excellent source of minerals. They contain 38% of the daily recommended intake of selenium, the nutrient lacking in our top soils and our diets, which is instrumental for your thyroid, proper detoxification, and DNA protection. They also contain significant amounts of copper, phosphorus, and potassium. Phosphorus has proven to be very helpful for the development and strength of bones, as well as for our red blood cells and DNA. Finally, potassium supports the work of the muscles and nerves and eliminates the negative effects of sodium.

In addition, portabella mushrooms are rich in riboflavin, niacin, thiamine, folate and pantothenic acid, which are all B vitamins. B vitamins optimize the nervous system and speed up the metabolism. Like selenium, B vitamins are instrumental in normal detoxification, especially phase 2. They have a very impressive list of benefits. When I think of B vitamins, I think of a happy heart and brain, a mellow mind, a great focus, and optimal energy. I also think of stress, which depletes them!

By eating portabella mushrooms more frequently, you can avoid problems like high cholesterol levels, heart disease and digestive problems like hemorrhoids and constipation.

Why making your own is better than buying from store

Making your own cream of mushroom soup comes with many benefits. One of the main reasons why you should prepare your own soup is the fact that you can control all the ingredients found in it. This means that you can find high-quality ingredients and control the use of salt. In addition, soups found in stores contain different artificial ingredients in order to extend shelf life and improve taste. Many of these ingredients can create adverse effects. In other words, preparing your won soup is healthier. The most troubling for me are hidden gluten, cheap oils, corn starch, and white table salt. Surprisingly, many commercial soups also have table sugar added. Remember also that salt and sugar are preservatives, so there is an added incentive for the food industry to add extra to increase shelf life. Canned soup carry the risk of BPA, a known toxin. Moreover, sugar is addictive: it is a perfect business model to have a customer for life, isn’t it? Finally, commercial soups may carry GMO (genetically modified) material- especially corn or soy derived, and as consumers at this time we do not have the right to know if GMOs are on the ingredient list.

You will definitely make a tastier soup, and anytime you cook yourself, you get a chance to practice self-care and experience the healing process of food preparation.

Enjoy this delicious homemade cream of mushroom soup recipe! Looking for more recipes with functional nutrition benefits? Follow me on Pinterest!

Cream of Mushroom Soup

November 15, 2016

by Kasia Kines

Category Member Recipes Recipes Soups Soups

Persons

4

Notes

I like to avoid any flour in thickening soups. There are a few tricks you can use instead. You can blend a cooked potato with some of the soup and add that in or blend a handful of cashews to do the same.

Ingredients

• 1 pound of portabella mushrooms
• 1 ¾ ounces of olive oil or coconut oil
• 4 spring onions, finely chopped
• 3 cloves of garlic, finely chopped
• 1 teaspoon chopped lemon thyme
• 2 teaspoons of gluten free flour (or grind gluten free grain in your coffee grinder)
• 32 ounces of water or vegetable stock
• ½ teaspoon chopped parsley
• ½ teaspoon honey
• ½ teaspoon dill
• ½ cup of coconut milk
• Chives and thyme to garnish
• Celtic Sea Salt to taste
• Pepper

Instructions

1. Thinly slice the mushroom caps, discarding the stalks. Cook the oil in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring for 1 minute, or until the garlic is golden.
2. Add the mushrooms, dill, parsley, honey, and a good shake of salt and pepper. Cook for 3-4 minutes, or until the mushrooms just soften.
3. Add the flour and cook, stirring, for 1 minute. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to a boil, stirring.
4. Reduce the heat and simmer gently for 2 minutes, stirring occasionally. Whisk the coconut oil into the soup, then reheat gently, stirring.
5. Season to taste and garnish with the chives and thyme.

https://kasiakines.com/cream-mushroom-soup/

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