I love mushrooms, but did you know that they are very good for you. They are one of the only veggie foods to contain vitamin D, mushrooms are a great way to boost your daily requirements of this vital compound. They’re also packed with other goodies too, such as selenium, copper, iron, potassium, niacin, and vitamin C, to name but a few.
They’re also a decent way to get a little more calcium into your diet as well. This works symbiotically with the aforementioned vitamin D, as it helps your body absorb calcium. Furthermore, mushrooms are packed with antioxidants and are considered to have a greater capacity than many veggies, making them brilliant immune system boosters. So, you really should be eating more mushrooms.
Here is a great recipe for...
DILLicious Cream of Mushroom Soup
This is an easy soup to prepare. It is thick and rich, with wonderful undertones of dill.
|DILLicious Cream of Mushroom Soup|
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1 small onion, diced
1 pound cremini or button mushrooms, sliced
1 garlic clove, minced
1/4 cup all-purpose flour
1 tablespoon paprika
4 cups reduced-sodium chicken broth
2 teaspoons dried dill, or 2 tablespoons chopped fresh dill
1 tablespoon tamari or soy sauce
salt and freshly ground pepper, to taste
4 teaspoons sour cream
1 teaspoon lemon or lime juice
fresh dill leaves for garnish
Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and garlic. Cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
Mix in the flour and paprika and let it cook for 2-3 minutes.
Add the broth, dill, tamari or soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
Season with salt, pepper, then mix in the lemon or lime juice. Remove from heat and serve with a teaspoon of sour cream, garnished with fresh dill leaves. Serve with crackers or hot crusty bread.
Makes 4 servings.
Note: If you don't have chicken broth on hand, use a 10 3/4 ounce can of Campbell's Cream of Mushroom Soup mixed with 3 cups of water.
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