Updated: May 27
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.
150g portobello mushrooms
150g chestnut mushrooms
1 onion, roughly chopped
1 leek, roughly chopped
5 garlic cloves , crushed
15g organic butter
500 ml of homemade chicken stock
Freshly grated whole nutmeg
10 parsley stalks
5 sprigs thyme
1 tbsp chives, finely chopped
Sea salt and pepper
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.