Waking up feeling indisposed? What you need is something hot and healthy just like this chicken and portobello mushroom soup recipe.
Aside from being an excellent appetizer, soups are also recommended for when you are not feeling well. The warmth of the soup can give you a more relaxed vibe. Plus, the savory smell and flavor will help bring your appetite back.
Bring Back Your Energy With Chicken And Portobello Mushroom Soup
Of course, you are not you when you are sick. You may have a little energy and all you want to do is just lie down and sleep. Let me share how this chicken and portobello mushroom soup can help.
Consuming mushrooms can give you energy. Mushrooms are loaded with B vitamins such as riboflavin, folate, thiamine, pantothenic acid, and niacin. These vitamins help the body use the energy that you get from the food we eat and produce red blood cells, which send oxygen all over the body.
Apart from that, mushrooms can also help strengthen your body’s immunity since they contain beta-glucan. A strong immune system is important these days due to the increased dangers of viruses and disease spreading around the world. Also, beta-glucan is a fiber that can also help lower cholesterol levels.
On the contrary, your heart is at risk when cholesterol levels are high. Thus, eating mushrooms on a regular basis can help prevent illness.
How Healthy Are Onions
Onion contains different types of antioxidants like quercetin, a potent anti-inflammatory compound. Since the outer layers hold the greatest amount of antioxidant, remove a thin outer part of the onion skin when peeling.
Besides being an anti-inflammatory agent, quercetin has antihistamine properties that can help reduce nasal congestion.
What else are you waiting for? It’s time to grab your spoons and devour this rejuvenating soup.
Discover another delicious mushroom soup recipe here: Tomato Mushroom Soup with Cheese and Garlic [Recipe]
Chicken and Portobello Mushroom Soup
4 tbsp unsalted butter
2 leeks (halved lengthwise and sliced)
1 large onion (chopped)
3 large portobello mushrooms (dark gills scraped out, chopped)
3 tbsp all-purpose flour
1 1/2 tsp dried thyme leaves
1 bay leaf
6 cups (approx. 1.5 L) low sodium chicken broth
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 cup (240 ml) heavy cream
1/4 cup (60 ml) chopped parsley
- Melt some butter in a large pot over medium heat.
- Toss in the leeks and onions and cook for 4 minutes or until they turn golden brown.
- Stir in the mushrooms and cook for 11 more minutes.
- Pour in the chicken broth and cover. Bring it to boil.
- Add the flour and cook for 2 minutes with continuous stirring.
- Add the thyme and bay leaf. Season with salt, pepper and sugar. Adjust the seasoning, if necessary, to meet desired taste.
- Put on half a cover. Let it cook for 12 minutes with frequent stirring and over low heat.
- Turn off the stove and allow the soup to sit for a few minutes.
- Remove the bay leaf and use an immersion blender to create a smoother mix.
- Pour the heavy cream into the soup. Stir well.
- Heat again for a few minutes over low heat. Transfer to a soup bowl and garnish with parsley.
- Serve warm. Enjoy!