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About the Recipe
Mushrooms have significant health benefits as anti-inflammatory and antioxidant, which may help reduce inflammation and fight oxidative stress - factors that contribute to the development of cancer. In addition, mushrooms support the function of the immune system and may inhibit the growth of cancer cells.
Ingredients
3 packages of mushrooms of different types
2 tablespoons of dried shiitake mushroom powder (I ground it in a coffee/spice grinder)
A handful of fresh (or dried) dill
5 thyme stalks (or dried thyme)
A spoonful of sweet paprika
A spoonful of crushed garlic
Chopped onion
A tablespoon of coco aminos (as a substitute for soy sauce)
250 ml coconut cream
Half a squeezed lemon
3 cups bone/vegetable stock (if not use water)
Half a glass of organic white wine
2 teaspoons of salt
To serve: chopped parsley.
Preparation
Step 1
In a large pot, fry the onion and garlic gently until it becomes transparent.
Add the mushrooms, mushroom powder, dill and thyme and fry until the mushrooms soften.
Add the paprika and mix well.
Step 2
Add the coconut cream and coco aminos bigtreefarmsbali, and bring to a boil. Cook on low heat for about 15 minutes.
Step 3
After cooking, you can grind part of the soup to get creamy (optional).
Sprinkle over chopped parsley before serving.