If you have read my last few posts on organic eating and vitamin D you will know I am a big fan of eating seasonally. Taking advantage of eating foods that are fresh and locally produced because;
a) it's more delicious
b) it's healthier, with food retaining more vitamins and minerals
c) it's more cost effective buying locally
d) it's healthier for our planet.
After all, what's better than a juicy organic summer peach, vine-ripe heirloom tomatoes or sweet strawberries grown by a local farmer? The arrival of autumn weather is a great reminder of the importance of eating healthy with the seasons to keep your immune system strong to prevent winter cold's and flu. Autumn harvest foods include carrots, sweet potatoes, onions, garlic and mushrooms. Mushrooms are packed with nutrients. They are low in calories, great sources of fibre as well as protein - great for plant-based diets. Mushrooms provide many important nutrients including B vitamins, selenium, potassium, copper and particularly when exposed to the sun - vitamin D. Vitamin D plays an important role in fertility nutrition as it plays a key role in aiding the body to create hormones which in turn impacts ovulation and hormonal balance. There are many studies that show a link between female infertility and low levels of vitamin D so ensuring your diet includes this important vitamin is important to reproductive health.
This homemade mushroom soup is hearty, fragrant, earthy and simple to prepare. It's not made with cream but is still rich in flavour from the assorted mushrooms especially the porcini mushrooms. You can use a mix of mushrooms of your choice for the recipe but I recommend using shiitake. Shiitake mushrooms are highly nutritious with medicinal properties including supporting blood pressure and cardiovascular health. Healthy circulation is vital for the health of the reproductive system. Shiitake has also been proven to stimulate and support the immune system and aid the body in managing stress.
This recipe is 100% dairy and gluten free, suitable for vegetarian and vegan's too. Make a big batch on a Monday for the week ahead or serve as a starter for a dinner party.
Ingredients
(Serves 6-8 people)
800g mixed mushrooms of your choice. I used chestnut, white button, shiitake and oyster mushrooms
50g dried porcini mushrooms
1 large white onion
2 garlic cloves
1 litre stock made from bouillon powder
Glug of extra virgin olive oil
Method
Soak the dried porcini mushrooms in a bowl with 500ml of boiling water for 30 minutes and leave aside. In the meantime, roughly chop the assorted mushrooms. Finely chop the onion and garlic and place in a pan with 4 tsp of olive oil and gently fry until golden.
Once golden, add the fresh mixed mushrooms and cook on a low heat for 10 minutes until the mushrooms have shrunk. After 30 minutes, sieve the liquid from the dried porcini mushrooms into a glass jug to get rid of any debris. Add the dried porcini mushrooms & the sieved porcini stock water to the pan, this creates a gorgeous porcini mushroom stock.
Add 500ml bouillon stock (2 tsp of bouillon powder with 500ml water) and simmer gently on a low heat for another 10 minutes. Season well with sea salt and pepper, make sure you taste for preference.
Turn off the heat and pour the soup in blender for a quick blast of 20 seconds (you will need to blend in batches until all the mixture is used) and voila, time to serve this perfect autumnal soup. Plate the hot soup with chives and a dollop of natural or coconut yoghurt.
Lisa x