Wild Mushroom Soup Recipe

Our tasty wild mushroom soup recipe will keep you warm and healthy in the winter months.

This wild mushroom soup is rich and creamy-tasting, yet without any added dairy. Mushrooms, particularly Asian
varieties such as shiitake and enoki, are known for their immune-supporting properties and have
been used medicinally by the Chinese for more than 6,000 years. Mushrooms are a useful
source of vitamin D2 for vegans. If you have homemade chicken stock, use this for additional flavour and health benefits. Chicken stock is rich in easily digestible gelatine and is a source of essential amino acids. Adding the butterbeans provides fibre, protein and a creamy texture.

2 tbsp coconut oil
2 shallots, chopped
1 garlic clove, crushed
400g/14oz wild mixed mushrooms
including shitake mushrooms
700ml/24fl oz/generous 2¾ cup
Vegetable Stock or Chicken Stock
(Chapter 1)
400g/14oz can butterbeans, drained
Freshly ground black pepper
75g/2¾oz enoki mushrooms
1 tbsp sesame seeds
Fresh parsley, chopped, to garnish

Heat 1 tbsp of coconut oil in large pan and sauté the
shallots for 2–3 minutes until soft but not browned. Stir
in the garlic and mushrooms and cook until golden for
about 5 minutes. Pour in the stock and simmer for 15
minutes. Add the beans and season to taste. Blend the
soup in a food processor until smooth. Season to taste
and pour into a clean pan.
Heat the remaining coconut oil in a frying pan. Add the
enoki mushrooms and sesame seeds and stir-fry for 1–2
minutes, leaving texture in the mushrooms.
Spoon the soup into bowls and scatter over the
mushrooms and sesame to serve. Garnish with parsley.

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