Iron Packed Mushroom Soup
We recently discovered the “naturally imperfect” fresh produce at No Frills and needless to say, the big containers of white mushrooms for $4 just had to come home with us!
Today’s iron-infused recipe is a delicious fresh mushroom soup that makes for a perfect lunch 🙌🏼💪🏼 (ps- did you know white mushrooms are high in iron!!)
🔹1 Lucky iron Fish
🔹1/4 cup unsalted butter
🔹2 pounds sliced fresh mushrooms
🔹1 pinch salt
🔹2 bunches of green onion, sliced
🔹1 1/2 tablespoons all-purpose flour
🔹6 sprigs fresh thyme
🔹2 cloves garlic, peeled
🔹 4 cups chicken/vegetable broth
🔹1 cup water
🔹1 cup coconut cream
🔹1 pinch salt and freshly ground black pepper to taste
🔹1 teaspoon fresh thyme leaves and handful of croutons for garnish
1️⃣Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
2️⃣Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. 🍄
Set aside a few attractive mushroom slices for garnish later, if desired.
Mix green onion into mushrooms and cook until the white part of the onion is soft and translucent, about 1-2 more minutes. ⏰
3️⃣Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste.
Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour.
🐟 During this period, add your Fish into the boiling mixture for 10 minutes; then remove.
🐟 After simmering for an hour, remove thyme bundle.
4️⃣Use a handblender to puree the soup until it’s smooth and thick.
Return the iron-infused mushroom soup to pot and stir in coconut cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices + a few green onions + croutons.