If we ignore the jokes about mushrooms (husband knows loads and uses them every time) then there is still a lot of good stuff to say about a somewhat uninspiring look food. There are loads of different types of mushrooms and all are part of the fungi family, though are often classified as vegetables for simplicity. One of the easiest things to do with mushrooms is to make them into a soup and being we are Soupmaker fans, here’s our recipe. This could be called a cream of mushroom soup but works just as well without the cream so I’m going with creamy mushroom soup instead!
While they may not look particularly amazing, mushrooms come packed with some impressive nutrients and benefits. For example, they are high in antioxidants in the way that carrots, tomatoes and some peppers are. These are the chemicals that fight free radicals, the nasty little buggers responsible for everything from the signs of aging to cancer. Mushrooms contain selenium which helps with good liver function, eases inflammation and has even been shown to slow the growth rate of tumours.
Mushrooms are also helpful to the hear because they contain potassium, vitamin C and fibre. The potassium works with sodium n the body to keep blood pressure regular and this in turn helps to minimalize the chance of heart disease.
In terms of the numbers, one cup of chopped or sliced raw white mushrooms contains:
- 15 calories
- Zero grams of fat
- 2 grams protein
- 3 grams carbs
- 7 grams fibre
- 4 grams sugar
As well as these they also contain B vitamins such as B2 (riboflavin), B9 (folate), B1 (thiamine) and B3 (niacin). These help with jobs such as processing energy from food and for the health of red blood cells. They are the only vegan, non-fortified source of Vitamin D which makes them important for vegans who don’t get this mineral due to their non-animal product diet. Mushrooms also contain copper, iron and phosphorus in small amounts.
Making the soup vegetarian
A quick note for vegetarians out there – you can easily make this soup into a vegetarian option by replacing the chicken stock with a veg stock. Sorry, we are meat eaters so we opt for the meat version first but it is simple to do a swap. And the recipe is also gluten free (so hubby the chef tells me) because it only uses cornflour.
Easy soup to make with mushrooms using a soup maker
- 1/2 box mushrooms around 10
- 2 onions small
- 1 potato
- 2 cloves garlic
- 1 chicken stock pot
- 1 herb stock pot
- 2 tsp cornflour plus water to bind
- 1 knob butter
- double cream as preferred
Mix 1 pint of water with both stock cubes and heat in a pan until dissolved.
Add the stock, diced onion, potato and garlic with sliced mushrooms and stock to the soup maker. Add cornflour mix and butter.
Creamed soup option: Add cream to preferred taste
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