I just love cooking this soup, but especially so in winter time. Mushrooms are a great source of nutrients and if you add some more of the fancy mushrooms like shiitake mushrooms you increase the health benefits of this meal.

~ Serves 4 ~

Ingredients

• 400g mixed mushrooms (I usually use about 250-300g button, swiss brown or field mushrooms and a 150g packet of assorted fancy mushrooms or shitake mushrooms.)
• 500mL chicken or vegetable stock
• 1-2 cloves garlic, crushed or finely chopped
• 1 brown onion, finely chopped
• 1-2 tbsp fresh thyme leaves
• Small handful dried chopped porcini
• Truffle oil – optional
• Cream – optional, omit if vegan
• Bacon – optional, omit if vegan/vegetarian

Method

1. In a small bowl cover the dried porcini with a little boiling water (about 100mL) and allow to sit.
2. In a large pot heat some olive oil and a small knob of butter over medium heat, then add the mushrooms. Cooking, stirring for a couple of minutes then add the garlic, thyme and onion.
3. After a few minutes add the porcini and it’s soaking liquid, and continue to cook, stirring regularly for about 15 minutes.
4. Add the stock, some salt and pepper if you like, and bring to the boil then reduce to a simmer and cook for 20 minutes.
5. At this point I like to use the stick blender to whiz it up smoothly, however you could reserve some of the mushrooms and only blend up a portion of it to retain some texture or to use to garnish at the end.
6. Taste for seasoning and add more salt and pepper if needed.
7. I don’t usually feel it needs cream but if you like you can stir through a spoonful or so of cream.
8. Serve into bowl. I like to drizzle over some truffle oil at the end.
9. Sprinkle with some finely chopped parsley or thyme, the reserved mushrooms, some sautéed bacon, add some extra cracked pepper if you like and enjoy!

The post Mushroom Soup appeared first on Alison Mitchell Naturopath.

With the cooler months approaching, soups become more of a regular meal for me. I love the comfort they bring and potato and leek soup is one of my favourites.

Not only delicious, but super easy.

 You’ll need:

• 1 leek
• 4-5 large potatoes, peeled and cubed
• 1-2 garlic cloves
• 1L veggie stock
• Milk of choice or cream.
• Half bunch of silverbeet.
• Pinch of cumin.
• Salt and pepper to taste.
• Few rashers of bacon to garnish, finely chopped (optional, omit if vegan/vegetarian)
• Fetta to garnish (optional, omit if vegan)
• Parsley (to garnish)

 Method:

In a large pot, sauté the leek and garlic in a little butter or olive oil until soft. Add in the potato and silverbeet stems and stir through to coat in the oil, and add the cumin.

Pour in the stock, and bring to the boil. Simmer, covered for 30 minutes or until the potato is soft and cooked through. If the liquid gets too low, add more water.

Using a stick blender, blitz until smooth. Put back on the heat and check for seasoning. You can add a splash of cream or milk to make it a bit creamier if you wish. Add in the chopped silverbeet leaves, and let them cook until wilted down.

Meanwhile sauté the bacon until crispy (if using).

Serve up the soup into bowls and sprinkle over the bacon, fetta and parsley. If I’m feeling lush I’ll sprinkle over a little truffle oil as well.

The post Potato, Leek and Silverbeet Soup appeared first on Alison Mitchell Naturopath.

This is a great meal to make when you want something easy to digest or if you or your loved ones are feeling under the weather (perfect for these cooler months).  This recipe is from the book Secrets of the Red Lantern.

If you would prefer a more traditional congee than don’t fry the rice first, but simmer the rice for longer (up to 2 hours) until it is a porridge consistency.  Either way this is a delicious soothing recipe.

This can be enjoyed for any meal.  It is traditionally eaten as a breakfast.

~ Serves 8 ~

Ingredients

• 1/2 small brown onion, sliced
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tsp salt
• 1 tsp cracked black pepper
• 1  (4 pound) chicken, whole, or 1 carcass and 2 chicken breasts, or just breasts if carcass unavailable
• 1/2 cup long grain rice
• 1 tbsp sliced spring onions
• 1 tbsp sliced coriander

Method

In a large saucepan place 10 cups water, the onion, fish sauce, sugar, salt and pepper.  Bring to the boil then add the chicken and return to a fast simmer for 5 minutes, skimming the impurities off the surface.  Cover the saucepan with a lid, turn off the heat and allow to sit for 45 minutes.  Remove the chicken and cool by plunging into ice water for 10 seconds, reserving the stock.  Drain the chicken in a colander, then shred the meat into bite sized pieces and set aside.

In a clean saucepan, fry the rice over low heat until fragrant but not brown.  Add the prepared chicken stock and bring to the boil.  Decrease the heat to a simmer and cook, stirring regularly for 25-30 minutes.  Fold the shredded chicken into the soup and then pour into a serving bowl.  Garnish with the spring onions and coriander.  Enjoy!!

Optional

• Add a coouple drops of sesame oil for a slightly different flavour.
• Add sliced ginger or chilli to the stock for some extra warmth.

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