Mushrooms are naturally rich in vitamins and minerals, low in calories and filling. They give a rich "umami" taste without burdening the body and are an excellent choice for a balanced and healthy diet. They are suitable both for vegetarians and for lovers of light but nutritious food.
Mushrooms combine taste, health and sustainability in a food that easily finds a place on any menu - from a quick weekday lunch to a holiday table.
The soup with a bouquet of shiitake mushrooms, oyster mushrooms and king mushrooms is aromatic and creamy. Tender, warming and healthy. Here are some facts about these mushrooms.
Shiitake mushrooms are native to East Asia and have been used in Chinese medicine for over 2,000 years. Their name comes from the tree shii, on which they are traditionally grown. They are considered one of the most delicious and aromatic mushrooms in the world. They have a number of health benefits for the body. They support the immune system, as they contain lentinan; help lower cholesterol; have antibacterial and antiviral properties; are rich in B vitamins, copper and selenium; support bone health thanks to vitamin D (especially dried shiitake).
The oyster, also called the “oyster mushroom” because of its shape, is one of the easiest mushrooms to grow – it grows on straw, wood and even coffee grounds. In nature, it can break down toxins and pollutants. Health benefits: supports heart and blood vessel health; helps control blood sugar; has strong antioxidant properties; a good source of plant protein and fiber; supports the nervous system (niacin, riboflavin).
The king mushroom is the fully mature form of the common mushroom. It has a chewy texture and is often used as a meat substitute. An excellent low-calorie alternative. Supports heart health and regulates blood pressure. Contains vitamin D (when exposed to UV light). Rich in potassium, phosphorus and antioxidants. Supports metabolism and immunity.
Ingredients:
About 10 king mushrooms
3 oyster mushrooms
3 shiitake mushrooms
1 parsnip root
2 medium carrots
1 slice, about 2 cm head of celery
1 leek, white part only
1 onion
3 medium size potatoes
1.5 l vegetable broth
Salt
Black pepper
A cube of butter
2-3 tbsp olive oil
150 ml cream
Fresh dill
Method of preparation:
Clean the mushrooms and cut them into julienne strips. Sauté them in butter and olive oil. Once they are soft and golden brown, remove them and set aside in a bowl. Sauté the vegetables, previously cut into large pieces, briefly in the same fat. Add about 1.5 liters of vegetable broth and simmer the soup until the vegetables are tender. Season with salt and pepper. Finally, blend everything until smooth. Add the cream and return the mushrooms to the soup. Leave it on the stove for a little longer until it starts to boil again. Remove the soup from the heat and sprinkle with finely chopped fresh dill.
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