Mushrooms are gifts that God gave us.
They contain an indulging and wonderful taste extract in them,
One that takes your thoughts to so many magical and tasty moments.
They are filled with liquids which turn to a thick and indulging gravy that strengthens every corner in our bodies.
Its texture is one and only and is like nothing else in nature.
Mushrooms are great happiness in a small and crazy form.
Other than the amazing taste and texture,
Mushrooms are a huge gift for our bodies,
They reduce stress and make every corner of your body feel at ease,
They strengthen a wide variety of systems in our bodies,
They’re easy to digest and so delicious.
This soup is a hugging and balancing soup,
It can balance you precisely the way you need it to.
It grounds you and provide peace,
It’s filling and and light,
It’s easy to make,
It’ll wait for you in the fridge for the right moment,
And it is absolutely amazing.
It’s very quick to make,
It takes only a few minutes of preparing,
And this indulging bite of soup will balance and hug you as tightly as possible.
Happy and delicious days of balance to us all 🙂
Ingredients: suitable for between 6-8 dishes
- 2 big onions / big leeks
- 1 carrot
- 2 celery stems
- 1 big potato grated using a grater (Not a must)
- ¼ cauliflower grated using a grater or finely chopped
- 3-4 baskets of mushrooms
- 2 garlic cloves
- 2 stems thyme / sage (Not a must)
- 2 eggs / 1 tablespoon corn flour
- 250ml non-dairy milk (For alternatives, have a look at “A little extra From Me”)
- A little olive oil / butter
- 1 tablespoon oat flour (For alternatives, have a look at “A little extra From Me”)
- Pour a little olive oil in a pot and put on a high flame. Put the onion, carrot and celery inside the pot and fry for between 5-10 minutes until they give in to the heat of the pot.
- To the pot, add the variety of mushrooms that we’ve cut into thin slices and continue frying until all vegetables are a little soft. Stir once in a while, I recommend covering the pan with the lead between each stir.
- Add the garlic and herbs and keep frying for just a little longer.
- Add between 4-6 glasses of water until it covers the vegetables. Add salt according to your personal taste and cover the pot with the lead until it boils.If you choose to add grated potatoes or grated cauliflower I recommend adding them once the pot reaches its boiling point.
- Lower the flame to a low flame and continue cooking for between 30-50 minutes.
- Towards the end of the cooking put the eggs, non-dairy milk and oat flour in a bowl and mix well until forming a uniform mixture.
- Pour the mixture slowly with a weak stream while simultaneously mixing the soup fast, this action will thicken the soup and make it more rich and indulging. The egg mixture will create thin stripes of an omelet inside the soup, and it’ll thicken the soup and enrich it with protein.
- Continue cooking on a small flame for between 5-10 minutes more.
Turn off the flame and serve while hot and hugging 🙂
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 5 days.
- You can add any vegetable you like to the soup.
- I recommend including white mushrooms, portobello, king oyster mushrooms and shimeji in your mushroom mix.
- Eggs are dispensable.
- Oat flour can be substituted for corn flour.
- Click here to see how to grind oat flour at home.
- Can use any non-dairy milk you choose and can also replace it with cow milk / coconut cream / non-dairy cream / heavy cream
- You can add any spice you like to the soup.
How to grind oatmeal at home 🙂