Are you a soup lover? Many people love soup for its simplicity. Check out this white buttons mushroom soup recipe, to awaken your taste buds.
A bowl of warm soup can provide a certain feeling of coziness during a cold winter’s day. Eating hot soup before the main meal is also highly beneficial.
The warm fluid helps activate the juices within the digestive tract, which in turn allows for better digestion of the main meal.
While it might be simple to cook, there are plenty of nutrients you can get from just a bowl of soup such as this.
Nutrients You Gain From White Buttons Mushroom Soup
White button mushrooms are the youngest variety of the agaricus bisporus family, also known as the champignon mushroom.
They have a mild flavor that tends to get stronger once cooked, but can also be eaten raw when served in other dishes.
Mushrooms contain a lot of natural water, mixed with an insignificant amount of fat which makes it an excellent choice for the heart.
Plus, they are a low calorie/low carb food choice. Hence, they are perfect for people who want to lose or maintain their current body weight.
In addition, mushrooms are an excellent prebiotic, a worthwhile inclusion when considering a healthy option for your next meal.
Probiotics, which are a good bacteria in your gut, need prebiotics to help them grow and multiply. Probiotics keep your gut healthy.
A healthy gut not only means good digestion, but when your gut is in good condition, it can help block harmful microorganisms.
It can also boost your immune system, which helps reduce the risk of some chronic diseases.
Add a nutty and sweet taste flavor in your white button mushroom soup by adding wheat berries. This recipe will surely make your family ask for more.
Discover another White Buttons mushroom recipe here: Fresh and Homemade Cream of Mushroom Soup [Recipe]
White Buttons Mushroom Soup with Veggies
Ingredients
3 tbsp olive oil
1 large onion (chopped)
3 cups (approx. 380 g) white button mushrooms (sliced)
1 tbsp rosemary leaves (fresh and finely chopped)
2 medium potatoes (peeled and cubed)
2 medium carrots (peeled and cubed)
1 1/2 cups (approx. 200 g) wheat berries
4 bay leaves
3 cups (720 ml) vegetable broth
2 tbsp all-purpose flour
1 tsp salt
1 tsp pepper (ground)
Directions
- Heat the olive oil in a large saucepan over medium heat.
- Add in the chopped onion once oil is hot, then cook until soft and golden brown.
- Add the white button mushroom slices to the pot when the onions have cooked.
- Cook the mushrooms until the liquid has evaporated.
- Except for the all-purpose flour, combine the remaining ingredients into the pot. Stir well. Adjust seasoning, if necessary.
- Bring to the boil, then simmer for 30 minutes.
- In a separate bowl, pour cold water and combine the all-purpose flour. Mix it into the soup.
- Keep cooking for an extra 10 minutes until the soup thickens.
- Remove from heat and leave the soup to cool for 10 minutes.
- Serve warm. Enjoy!
