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Super Scientific Mushroom Soup

This is one of my favourite recipes.  I set out to create a 'go-to' meal that, primarily, would support my families health needs

Jo Abbotts Amazing Mushroom Super Soup

This is one of my favourite recipes.  I set out to create a ‘go-to’ meal that, primarily, would support my families health needs, whilst also being a meal that I could freeze and turn too on those days when I completely forgot to organise food for the day! The ingredients list is for making 8 pints of soup. Good for veggies or paleo food plans.

Please note: I use a military size pot and make 8-10 litres.

Health benefits

  • Regulates blood pressure (REF) Garlic
  • Lowers cholesterol (REF) Garlic
  • Reduces the ageing process (REF) Garlic
  • Improves athletic performance (REF) Garlic
  • Reduces risk of yeast infections (REF) Coconut milk (caprylic acid – neutralises any candida albicanus of the gut)
  • Anti-inflammatory (REF) Turmeric root
  • Supports disease fights within the immune system (REF) Turmeric root
  • Increase oestrogen in menopausal women (REF) Garlic
  • Superior management of microbiome (REF) ghee (Butyric Acid) carries the good bacteria to the depths of the gut
  • Protects and rebuilds the nervous systems (REF) Vitamin D
  • Garden Nettles – Kidney detox

Ingredients

  • 2 x tbsp organic ghee
  • 1 x tbsp chopped organic garlic
  • 1 x punnet organic portabella mushrooms
  • 1 x punnet organic chestnut mushrooms
  • 2 x punnets organic baby button mushrooms
  • 3 x punnets organic forest mushrooms
  • 2 x punnets organic wild mushrooms
  • 2 x litres organic chicken broth
  • 1/2 tbsp organic paprika
  • 1/2 tbsp juiced organic turmeric root
  • 1 x tsp unrefined organic sea salt
  • 1 x tin organic coconut milk
  • 1 x large handful of fresh gargle nettles
  • 1 x large handful of organic flat parsley

Methodology

  1. Melt ghee in pan.
  2. Add the garlic and heat gently for 2 minutes whilst roughly chopping the mushrooms (about 1cm chunks).
  3. Add the mushrooms, place the lid on the saucepan and gentle heat for 10 minutes – stir every 2 minutes.
  4. Add chicken broth, paprika, turmeric, salt, pepper, and coconut milk.
  5. Leave to simmer for 30 minutes.
  6. Blend (to your consistency liking) and serve or store for another day.
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