Mushrooms are a hugely underrated vegetable in my view.  I might be speaking for myself here, but it takes an effort to remember to use them.  They are the staple of a cooked breakfast (and I should know – I’ve just spent 2 weeks walking the coast to coast path and every B&B served mushrooms as part of a cooked breakfast).  If they are underused in my house I plan to change all that.  They are excellent added raw to salads and can be cooked quickly and easily with some garlic on toast for a super charged breakfast.

Mushrooms have been renowned for their immune supporting properties for thousands of years – they are often mentioned in Chinese medicine with shitake being particularly well known for their immune properties.  This recipe makes a warming and hearty soup with the butterbeans which whizz to a beautiful velvety consistency.

INGREDIENTS

serves 2

2 tbsps coconut oil (or olive oil)
1 leek, finely chopped
2 garlic cloves, crushed
500g mixed mushrooms (include shiitake)
700ml chicken or vegetable stock
1 tsp fresh thyme leaves (use dried if no fresh available)
400g can butterbeans

In a large saucepan fry the leeks and garlic in the coconut/olive oil until both are soft and translucent but not browned.  Add the mushrooms and cook gently until browned – about 5 minutes or so.  Pour in the stock and simmer for a couple of minutes before adding the butterbeans and thyme  Next, blend the soup until a smooth and velvet consistency.  Taste and adjust the seasoning as required.

Serve with a drizzle of extra virgin olive/flax or avocado oil and a sprinkling of pumpkin seeds.