Posted 02 August 2018

Wild Mushroom Soup

Prep 10 minutes Cook 30 minutes Makes Serves 4

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 butter beans 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
  • 400g/14oz can butterbeans, drained
  • Freshly ground black pepper
  • 75g/2¾oz enoki mushrooms
  • 1 tbsp sesame seeds
  • Fresh parsley, chopped, to garnish
  1. Heat 1 tbsp of coconut oil in large pan and sauté the shallots for 2–3 minutes until soft but not browned.
  2. Stir in the garlic and mushrooms and cook until golden for about 5 minutes.
  3. Pour in the stock and simmer for 15 minutes.
  4. Add the beans and season to taste.
  5. Blend the soup in a food processor until smooth.
  6. Season to taste and pour into a clean pan.
  7. 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.
  8. Spoon the soup into bowls and scatter over the mushrooms and sesame to serve. Garnish with parsley.
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