Ingredients
Units
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- 2 tbsp extra virgin olive oil
- 1 large brown onion, diced
- 1 kg mixed mushrooms, sliced
- 5 stalks fresh thyme, leaves removed
- 1 1/2 l vegetable stock
- 1 cup milk
- 1 bay leaf
- 1 tbsp soy sauce
- 1/3 cup Parmesan cheese, to serve
Instructions
- Add oil and diced onions to a large saucepan on medium heat. Cook for 5 minutes.
- Move onions to one side and add mushrooms. Cook for another 10 minutes.
- Add thyme, bay leaf, soy sauce, stock and milk.
- Cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
- Serve with parmesan cheese and a grainy slice of toast.
Notes
You’ll be surprised how tasty and easy this recipe is. Leave your mushrooms in the sun for 1 hour (even in winter) and just one 100g serve will provide you with 100% of your vitamin D requirements, essential for healthy bones and moods. Oh – and it’ll taste good too!
- If you want a smoother texture, separate half the mixture (or all of it) and blend.
- Use tamari instead to make it gluten-free.
- Use coconut milk to make it dairy or lactose-free or vegan.
- Milk is a great alternative to cream to make a soup creamy – without it becoming too rich.
- Prep Time: 5 mins
- Cook Time: 30 mins