Now that winter is nearly at its end I want to celebrate them by making a nice
mushrooms soup.
Mushrooms have no fats, no cholesterol, very low carbohydrates, high proteins,
vitamins and minerals, a lot of water and fiber.
Shiitake mushrooms, in particular, contain the compound lentinan that,
not only helps boost your immune system, but can also help prevent cancer.
Is this enough to make you try this delicious soup?
MUSHROOMS SOUP
Ingredients for 4 people:
300g (1 package) of portobella or cremini mushrooms
100g (1 package) of shiitake mushrooms
1 small potato
1 bunch of scallions + 1 clove of garlic
1 TBS parsely
2 stalks of celery
Himalaian pink salt (or normal sea salt)
Olive oil
Coat the base of a deep pot with olive oil (2/3 TBS)and warm it up.
Add chopped scallions, garlic and celery.
Clean mushrooms with a papertowel and slice them.
Add them in with a peeled and cubed potato.
Stir the ingredients for few seconds.
Add enough water to cover them (about 4 cups).
Add parsely and a teaspoon of salt and bring to boil.
Let it simmer at low heat for 30 minutes.
Use a blender to transform mixture in a creamy soup.
Serve with a sprinkle of parsely.
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