Mushroom and Dill soup
500ml bone stock
250 grams of mushrooms
1 dessert spoon of pickled ginger
2 tsp dried dill, 1/2 cup fresh
1 tsp turmeric
1/2 tsp black pepper
2 cloves of garlic
Season with salt to tast
Use the fat off the bone broth or some coconut oil to gently fry an onion until softened. About 5 min, lid on.
Add turmeric and black pepper, fry for 2 minutes.
Add bone stock. I like to use beef bone stock using organic marrow bones but use whatever you have to hand. (‘Kallo’ do a range of organic stock cubes)
Add mushrooms, pickled or fresh ginger, dill and garlic.
Cook for 10 to 15 minutes.
Blitz in a blender till smooth.
Tips: Chop the garlic and leave on the chopping board for 10 minutes to allow the active enzyme alliinase to develop and add towards the end of cooking to preserve its healing qualities.
Freeze any leftovers for a busy week.
Nutrients: mushrooms are rich in beta glucans, dill is rich in vitamin C and manganese and is an antioxidant. Bone stock is rich in gut, skin and joint repairing collagen. Ginger is a sialagogue, meaning that it stimulates saliva which begins the process of digestion in the mouth.