Mushroom Soup
Method: Combine 3 cups of sliced mushrooms, 1 medium chopped onion, 2 minced garlic cloves, 2 cups of vegetable stock, 1 tsp dried thyme, and ½ tsp smoked paprika in a microwave-safe bowl. Cover loosely and microwave on high for 12 minutes until the mushrooms and onion are soft. Puree with a stick blender until smooth; season with salt and pepper to taste.
Nutritional Benefits: Mushrooms are low in calories but high in antioxidants and B vitamins, supporting immune function and energy metabolism. Onions provide antioxidants that aid in gut health, while garlic adds anti-inflammatory and immune-boosting properties. Thyme and smoked paprika provide additional antioxidants.
I use whatever mushrooms I can find at the market on the weekend; any type will do. You can add an extra cup of mushrooms to make a thicker soup.
Serves 4
