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Mushroom and Oregano Soup (WF, GF, DF)

A true comfort soup! Mushrooms are sweet and have a cooling nature. They support the digestion, build energy, moisten the body and reduce phlegm. 

Mushroom soup with polenta bread

Ingredients:

  • 1 medium sized onion
  • 1 medium potato, diced
  • 2 cloves of garlic
  • 300g of mushrooms
  • a pinch of oregano
  • a knob of butter or drizzle of olive oil
  • 1/4 cup water
  • 500ml milk or soy milk
  • Salt & pepper to taste
  • a sprig of parsley

Method: 

  1. Chop the vegetables. 
  2. Melt the butter/oil in a saucepan and sauté the onion and garlic with salt & pepper until transparent. 
  3. Add the potato, mushrooms and oregano and cook, stirring for 2-3 minutes. 
  4. Add the water and simmer for another 2-3 minutes.  Add the milk/soymilk, bring to the boil, reduce heat, cover and simmer for 20 minutes. 
  5. Allow to cool slightly then blend until smooth. 
  6. Reheat to serving temperature and adjust seasoning to taste. 
  7. Serve with some hot damper bread or savoury scones.

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