Magic mushroom soup

Magic mushroom soup

The Medicinal Chef: Healthy Every Day
Martin Poole

Ha! That got your attention. Don’t worry, this doesn’t contain anything weird or illegal, it just has a divine flavour and texture that’s rather magical.


Quantity Ingredient
30g dried porcini mushrooms
olive oil, for cooking
1 large white onion, finely chopped
2 garlic cloves, finely chopped
250g chestnut mushrooms, chopped
250g shiitake mushrooms, chopped
3 teaspoons vegetable bouillon powder
sea salt
black pepper


  1. Put the dried porcini in a heatproof bowl and cover with 400 ml hot water.
  2. Heat a little olive oil in a large pan, add the onion and garlic and cook for 4–5 minutes, until softened. Add the chopped chestnut and shiitake mushrooms and continue to cook for about 10 minutes.
  3. Add the soaked porcini, the soaking water (leave any gritty bits behind) and the stock powder and simmer for 10 minutes more. Once all the mushrooms have softened, transfer to a blender or use a stick blender to process it into a smooth soup. Season with salt and pepper and serve hot.

Good for:

  • Bone health; colds and flu; high cholesterol

Star ingredient:

  • Shiitake mushrooms contain a unique type of sugar called a polysaccharide, which stimulates the production of white blood cells by interacting with areas in the gut known as GALT (gut-associated lymphoid tissue). These cause a reflex that basically puts the body in alarm mode and stimulates white cell production. The more white cells in circulation, the better the position we’re in to fight infection.
The Medicinal Chef
Healthy Every Day
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