Today we will be preparing a creamy hot soup using mushroom soup recipe? Past vegan with oats and mushrooms This and my past favorite of oats and mushrooms I felt for the first time this fall.
I immediately loved the richness and texture that oats gives the past. In this tutorial I did with mushrooms, but rather with porcini mushrooms.
Mushroom Soup Recipe and Oats Which are the Benefits?
Have you ever wondered what are the benefits of eating mushrooms and oats? Oats contain a high amount of fiber though it has fewer calories. He manages to calm stomach cramps and makes us feel full for very long.
Stabilizes blood pressure and sugar level and it has beneficial effects on cholesterol levels.
And one of the seeds with the most high percentage of protein and it contains a variety of minerals, vitamins and it is’ an excellent source of protein, starch and iron. It also contains the important antioxidants that are good for heart disease.
Mushrooms are the only vegan source of vitamin D. They contain many minerals are difficult to integrate into a vegan diet, such as potassium, phosphorus, copper and iron. Selenium and a mineral that is not easy to find in vegetables, but we find it in mushrooms.
Mushrooms are also rich in fibers that increase the sense of satiety ‘ reducing, however, the appetite.
Returning to our mushroom soup recipe, you will need:
- 500 grams of sliced mushrooms
- Two tablespoons of oatmeal
- Two shallots into small cubes
- A diced carrot and
- Two glasses of water.
If the mushrooms are cleaned, remove the remnants of earth with a cotton cloth. Otherwise, rinse them under running cold water.
Gently, pull the stem out of the hat.
It would be better not to wash because absorb water mushrooms, then rinse them quickly without letting it soak.
Now we are ready to cut.
Put the hat and stalk on a cutting board and cut them into thin slices.
Also cut the shallots and carrot to have a more tasty flavor.
In a saucepan, heat a few drops of olive oil, together shallots, and then the carrot and cook for 3-4 minutes.
Add the chopped mushrooms and cook for 5-7 minutes, stirring occasionally.
Add two glasses of water, and then the oatmeal, stirring for 3-5 minutes.
Cook 7 to 15 minutes, and then set aside a few mushrooms we’ll add the complete soup.
Then blend with the blender until will not have a smooth consistency.
The consistency is not smooth as you would get with a blender but I had to adapt to the available material here on vacation and the result is still very good and creamy. Now you can add the whole mushrooms to give a little extra to your soup.
It a soup hot and heating, with simple flavors perfect for a cold winter day. Enjoy it! I hope the mushroom soup recipe inspire you to try it because it ‘s really delicious.