This recipe was shared with us from the June 2008 issue of Foods Matter.

Wheat, gluten, corn, soya, cow’s milk, egg & nut free. This is a really mushroomy soup. The lemon juice gives it a refreshing tang.

Ingredients:
 
6 Tablespoons Olive Oil
6 Small Leeks, trimmed and sliced finely
12oz Chestnut, White Button, or Cremini Mushrooms, chopped small
2 1/2 cups Regular Coconut Milk
2 1/2 cups Gluten/Wheat-Free Vegetable Stock
Sea Salt
Freshly Ground Black Pepper
Juice of 1–2 Lemons
4oz Oyster or Shitake Mushrooms, sliced
Extra 2 Tablespoons Olive Oil

Heat the oil in a heavy pan and add the leeks. Sautée gently for 2–3 minutes, then add the chopped mushrooms. Continue to cook gently, uncovered for a further 10 minutes.

Add the coconut milk and stock. Bring to the boil then reduce the heat and simmer for approximately 20 minutes.

Purée in a liquidiser or food processor then return to the pan and season to taste with the salt, pepper and lemon juice.

When ready to serve, heat the extra oil in a pan and briskly fry the sliced oyster or shitake mushrooms.

Reheat the soup and serve with the extra mushrooms scattered over the top.

SERVES 6 – PER PORTION
201cals – 7g protein
16g total fat – 5g sat / 10g mono / 1g poly
8g carbohydrate of which 6g sugar
2.5g fibre – 327mg sodium / 0.8g salt
18mg calcium
GOOD SOURCE OF: Vitamin B1, B6, folate & copper

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