Neither plant nor animal, mushrooms are a fungus that are in a class, or kingdom, all of their own. The mighty mushroom provides us with remarkable and unique immune system support, and may even have anti-tumour, anti-allergic and anti-cancer effects. They are also a good source of fibre, selenium and B vitamins and are one of the only natural plant sources of vitamin D. Plus they taste great, which is always a bonus!
In a large saucepan over medium heat, sauté the onions, garlic, sprigs of thyme and a good pinch of salt for 5 minutes until the onions are transparent.
Add in all the mushrooms and sauté for a further 10 minutes, until the mushrooms are soft and have released some liquid.
Add in the veg stock, bring to the boil then reduce to simmer for 20 minutes.
Remove from heat and blend together (either using a hand blender or transfer to a food processor) until completely smooth.
Return to the heat, add salt and pepper to taste and serve hot with a sprinkle of chopped fresh parsley.
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