This mushroom soup is a low Caloric value dish with high protein content. It sports an entire range of B vitamins and it’s high in potassium. You can make it as chunky as you want or skip blender all together. Fresh thyme is optional but recommended as it seriously levels up the aroma of the soup.
Note: You can use any flour you want or a ½ tablespoon arrowroot.
1lb (450g) oyster mushrooms
1 cup (almond) milk
1 tablespoon buckwheat flour
4 sprigs of thyme
5 cups of water
1 teaspoon salt
140 Calories per portion
Vitamin D 116mcg
1Dice the onion and mushrooms and add them to a pot. Cover with 5 cups of water, add thyme and boil over medium heat for 20 minutes.
2Combine coconut milk with flour, and whisk.
3Remove thyme springs if using fresh thyme, add coconut milk and flour and boil at low temperature while continuously stirring for 2 minutes. The soup should thicken.
4Use a handheld blender to blend the soup to the consistency you prefer. Blend less if you like your mushroom soup slightly chunky. Serve hot with fresh spring onions.