Today’s mushroom soup recipe is both good for your health and your wallet. It comes from Dr Tamara Voronina, who is a Ukrainian endocrinologist practising in London. Check out her website for full details. She has let me have a number of recipes all with health benefits for arthritis, some allergies and bowel problems. All are free from gluten, milk products and meat and exclude vegetables from the Solanaceae family (tomato, potato etc). The soup recipe below will, at the very least, comfort and warm you, without piling on the pounds. As I am currently suffering from the compulsory Spring Flu (i.e. a cold) it’s just what I am craving. Plus I wouldn’t mind a course of the extra-strong horse antibiotics and horse steroids that I was prescribed last year to clear my sinuses. One of the listed side effects was death, but the way I am feeling now, it’d be worth it. What would Dr Voronina say?
Recipe: Mushroom Soup with soured cabbage
- 300g mushrooms
- 1 onion
- 1-2 potatoes or a bunch of parsley
- 2 tablespoons olive or coconut oil
- 1/2 of jar of soured cabbage
- 1/2 teaspoon salt
- 1 bay leaf
- Peel and chop onion, mushrooms and potatoes.
- Boil potatoes or parsley in 1. 5 litres water.
- Heat the oil in a frying pan and lightly fry onion for 2-3 minutes, then add mushrooms and fry for a further 2-3 minutes.
- Add the fried stuff to the boiled potatoes (or parsley) and when it boils again, add 4-5 full tablespoons soured cabbage.
- Add salt, bay leaf and cook for another minute.
- Serve, without sour cream or bread if you’re sticking to the whole gluten-free/dairy-free thing.