Ok, now it’s freezing. Winter was late to come but here we are. Fortunately, it’s a good excuse to return to yummy and delicious homemade soups. Here is a tasty one from Gwinganna Lifestyle Retreat: mushroom soup.
Mushrooms help support the immune system and help fight cancerous cells. And check below for a special rate for Gwinganna for our readers.
800g mixed mushrooms (such as button, field, Swiss brown)
handful of mixed herbs (such as rosemary, oregano, thyme)
3 tbsp coconut oil
1 onion, sliced 1 garlic clove, sliced ½ cup sunflower seeds
2 cups rice milk
2 cups filtered water
sea salt & cracked black pepper
Roast mushrooms with herbs and 2 tablespoons of the coconut oil on a baking tray in a moderate oven for approx. 20 minutes.
In a saucepan on the stove, sauté sliced onions and garlic in the remaining coconut oil for 5 minutes.
Add sunflower seeds and sauté for a further 2 minutes.
Add the roasted mushrooms and their liquid, rice milk and water.
Season with sea salt and pepper.
Simmer soup gently for 20 minutes, then process in blender until smooth and creamy.