Button Mushroom Soup
Mushrooms contain beta-glucans which have a positive effect on the immune system. This
soup is made creamy with cashew nuts instead of dairy.
- 600 g white button mushrooms (sliced)
- 1 onion (finely diced)
- 2 sticks celery (finely diced)
- 3 cloves garlic (crushed)
- A few springs of fresh thyme (leaves only)
- 1 tbsp extra virgin olive oil
- 1.5 litres organic vegetable stock
- 50 g cashew nuts (soaked overnight in cold water)
- Chopped parsley to garnish
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Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
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Pour the stock into the pan and add the cashews. Bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
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Season to taste with sea salt and black pepper, then blend until smooth.
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Serve hot, sprinkled with freshly chopped parsley.
