If you feel like soup is the best food for the soul, then this fresh mushroom soup is perfect for you. On top of being hearty and tasty, it is very good for your immunity. That is why you should add it to your list of foods to keep your body healthy.
Eat This Fresh Mushroom Soup and Boost Your Immunity
Why use mushrooms for immunity?
Well, they are high in vitamins and minerals, including selenium, and potassium, vitamins B1, B2, B12, C, D, and E. They are also high in protein and fiber, providing you with enough nutrients to help digestion and build muscle.
Mushrooms contain vitamin E, which is a strong antioxidant. Vitamin E helps fight off free radicals and dangerous chemicals in your body. They are also a good source of alkaloids, flavonoids, terpenes, phenolic compounds, polyunsaturated fatty acids, and polysaccharides.
These compounds are anti-bacterial, anti-fungal, anti-inflammatory, anti-parasitic, and anti-viral agents.
If you’re feeling down and fatigued, mushrooms are a great way to boost your immune system. They also to inhibit inflammatory pathways that make your body work overtime.
And what is vermouth?
Vermouth is a fortified wine, and thus it is high in antioxidants, like resveratrol, catechin, and epicatechin. In moderation, drinking or using vermouth can help your body keep the immune system strong. It also reduces inflammation, and protects the brain.
Finally, onions, pepper, and thyme are here for the rescue!
As you may now know, onions promote healthy bacterial growth. This makes it a great food for those that have digestive problems. Pepper and thyme, on the other hand, have been used for centuries as antibacterial and anti-inflammatory agents.
Nothing better for your soul than a good soup, but why not make it an immunity-boosting one? This fresh mushroom soup is the best way to go for when you’re sick, feel tired, or just to make sure you stay healthy.
Fresh Mushroom Soup [Recipe]
6 tbsp butter
2 cups (or 256 g) minced yellow onions
1/2 tsp sugar
1 lb (or 450 g) fresh mushrooms
1/4 cup (or 128 g) flour
1 3/4 cup (or 420 ml) chicken broth
1 cup (or 128 g) dried Vermont, optional
1 tsp salt
1/2 tsp pepper
1 tsp thyme
1 cup (or 240 ml) water
- Heat in the butter in a saucepan over medium heat. Saute onion, sugar, and thyme. Allow them to cook for 35 min over low heat.
- Add in the mushroom and allow them to cook for another 6 min.
- Mix in the flour. Allow them to cook for 3 min while continuously stirring.
- Add in the remaining ingredients and mix well. Let it boil, then lower the heat and allow them to cook for 14 more min over low heat.
- You can adjust the seasoning according to taste.
- Serve warm, enjoy.
Discover another mushroom soup recipe here: Chicken and Portobello Mushroom Soup [Recipe]