Recipe
Fung-immun mushroom soup
Are you interested in some extra-healthy soup? It’s easy with Biotona Superfoods! Biotona Coconut Milk gives you both instant energy and a nice full feeling. And Biotona Fung-Immun adds extra power to your body’s defence mechanisms. Enjoy!
| Ingredients | |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion | 1 |
| Garlic | 2 cloves |
| Brown champignon mushrooms | 500 g |
| Thyme, fresh | 1 tablespoon |
| Vegetable broth | 600 ml |
| Salt and pepper | To taste |
| Biotona Coconut Milk | 2 tablespoons |
| Biotona Fung-Immun | 2 tablespoons |
| Necessities |
|---|
| Large cooking pot, blender |
- Dice the onion, mince the garlic and slice the mushrooms.
- Add olive oil, onions, garlic, mushrooms and thyme to a large pot. Cook for about 10 minutes, until the onion is translucent and mushrooms release their juices. Stir frequently.
- Add vegetable broth, salt and pepper to taste, bring to a boil and cook with the lid on for 10 minutes.
- Turn off the heat and transfer 2 cups of the soup (both mushrooms and broth) to a blender or a bowl. Add Biotona Coconut Milk and Biotona Fung-Immun. Blend in the blender or use an immersion blender (hand blender) to make a smooth puree.
- Return blended soup to the pot, mix well, taste and adjust salt and pepper if needed.
- Serve decorated with fresh thyme.
