Magic Mushroom Soup Recipe with Vitamin D Mushrooms 

Since the pandemic arrived, some people have suffered with bouts of feeling down or even full blown depression. Lockdowns haven't helped of course.

Reaching your daily vitamin D not only helps your immune system but also wards off depression.

Apparently mushrooms contain a precursor called ergosterol, which converts into vitamin D when placed in direct sunlight. This can provide your daily intake. Magic, eh?

Yesterday I decided it was about time I cleared out the vegetable drawers in my fridge. And there I found a paper bag of mushrooms, which I promptly layered on a chopping board and placed in direct sunlight while I took my dogs for a walk.

While my dogs looked out for imaginary rabbits, sometimes they see real ones, and I gave some thought to what to do with my enriched vitamin D mushrooms. Mushroom bhaji, creamy mushrooms, and mushroom stuffing all came to mind, but I decided on soup, using up the remaining vegetables in my fridge.

Magic mushroom soup with vitamin D mushrooms — Casa Adora

My Magic Mushroom Soup Recipe

Mushrooms
½ leek
½ stick celery
½ courgette
Small little gem lettuce
Green beans
Tomato
½ green pepper
Chicken or vegetable stock
Olive oil
Turmeric
Pinch chilli flakes
White pepper

Roughly chop all of the vegetables.

Meanwhile, add oil to a pan over low/medium heat and gently fry the veggies to start the cooking process.

Add turmeric and chilli flakes and cook for one minute.

Add stock to cover and simmer for 30 minutes or until the vegetables are soft.

When cooked, remove from the heat and allow to cool.

With a hand blender blitz until you have a purée. Add more stock to thin, if you prefer.

Taste and season as necessary.

This recipe is part of my Soup Recipes collection. It joins 25 other soups — from chilled gazpacho to hearty broths and Asian-inspired bowls — in my complete Soup Recipes hub.

Wonky photos, proper soup, genuine adventures — The Flexible Chef