Latest research indicates that mushrooms have unique cancer-fighting properties, so serve your family health in a bowl with the following mushroom soup recipe.
Increasingly, global research confirms cultivated mushrooms as remarkable sources of protein, phosphorus and magnesium, valuable sources of micronutrients and vitamins with high antioxidant levels. Research has also shown that a woman who eats 10 grams (1 button mushroom) can reduce her risk of breast cancer by half.
Rich & Creamy Mushroom Soup
15 ml olive oil
40 g butter
1 onion, chopped
2 garlic cloves, chopped
1 leek, sliced
1 large sweet potato, peeled and chopped
45 ml dry sherry
15 ml miso paste, optional for a great taste
200 g portabellini mushrooms, sliced
200 g button mushrooms, sliced
750 ml (3 cups) vegetable stock
15 ml chopped thyme leaves
125 ml (1/2 cup) cream
Fresh thyme leaves
Heat the oil and half the butter in a large pan over a low heat. Add the onion, garlic and cook for 7 minutes. Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste. Reserve 50g of each mushroom and add the balance of the mushrooms to the pot. Cook for 3 minutes. Add the stock and thyme leaves. Bring to a boil then simmer for 10 to 15 minutes. Remove the pan from the heat and cool. Blend and return the soup to the pan and reheat, adding the cream seasoning to taste. Meanwhile, melt the remaining 25g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned. Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.
Power of Pink
October is Breast Cancer month and time for the annual Power of Pink campaign that raises funds to provide women with limited financial resources with breast prostheses at minimal to themselves after breast removal surgery. Do your part to fund the Ditto prosthesis project, a joint initiative between South African Mushroom Farmers’ Association (SAMFA) and Pick n Pay by purchasing pretty pink mushroom punnets from Pick n Pay. R1 of each punnet sold between 25 September and 30 October will be donated to the Ditto prosthesis project.
Recipe and images: SAMFA