To maximise the richness of colour and flavour of this soup, I choose the dark varieties of mushrooms available. Mushrooms are a good source of antioxidants, B vitamins and selenium. Selenium plays a vital role in thyroid function and immunity. It is a powerful antioxidant and helps to strengthen teeth, nails and hair.
150 g portobello mushrooms
150 g chestnut mushrooms
1 onion, roughly chopped
1 leek, roughly chopped
5 cloves of garlic, crushed
15 g organic butter
500 ml of homemade chicken stock
Freshly grated whole nutmeg
10 parsley stalks
5 sprigs of thyme
Sea salt and pepper
1 tbsp of chives, finely chopped
- Heat butter in a pan. Once melted, add the onion, leeks and garlic and soften with the lid on for approximately 10 minutes (until cooked but not brown).
- Wipe the mushrooms (don’t wash!), roughly chop and add them to the pan and continue to softly cook for a further 10 minutes.
- Add the stock, parsley stalks a little freshly grated nutmeg (use the smallest size of grater) and add seasoning to the pan and bring to the boil. Turn the heat down and simmer for 15 minutes.
- Cool the soup slightly before blending in a liquidiser until smooth.
- To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Sprinkle with finely chopped chives.
* Take special care when liquidising the soup if it is still hot.