From a series of recipes by Xali: Cream of mushroom soup
A simple and ultra-creamy soup that is full of flavour and will leave you satisfied. This recipe is not only great for winter but it’s also medicinal - eating at least 1 clove of garlic a day can help balance your hormones, prevent the effects of hot flushes, and enhance the body’s immunity.
Serves: 2
Prep: 20 mins
Cook: 45 mins
Ingredients:
Olive oil - 2 tbsp
Onion, brown diced - 1/4 whole
Garlic clove minced x 3
Thyme, fresh leaves - 1 1/2 tsp
Mushrooms, brown or white sliced - 4 cup
Mushrooms, Portobello or specialty, sliced - 2 whole
Tamari - 1/8 cup
Mustard, seeded - 1 1/2 tsp
Coconut milk full fat - 200 ml
Tofu, silken cut into about 12 cubes *it will be soft to handle - 150 gm
Spinach, fresh - 2 cup
Chives, fresh snipped - 1/8 cup
Parsley, flat leaf chopped - 1/8 cup
Salt to taste - 1/4 tsp
Cracked black pepper to taste - 1/8 tsp
Method:
1. In a large stockpot over medium heat, heat olive oil, add onion, garlic and thyme until translucent and fragrant, about 12 minutes.
2. Add half of the chopped mushrooms and tamari and cook down on medium-high heat, covered for about 10 minutes. This will allow the mushrooms to release their water.
3. Add the remaining mushrooms and cook covered for another 10 minutes.
4. Remove the lid and add coconut milk, vegetable stock, cook for another 10 minutes uncovered to reduce liquid.
5. Drain the tofu while still in the pack, then cut into 12 cubes. Gently add to mushrooms and heat through for about 5 minutes, stirring occasionally, allowing the flavours to combine.
6. Just before serving, fold in the spinach gently until wilted. Ladle into serving bowls.
7. Serve with chives and parsley, season with salt and black pepper to taste, and serve hot.
Image: Supplied