An easy to make immunity boosting healthy mushroom soup.
In a large pot, heat the oil, and sauté the chopped onion and leek for about 3 minutes.
Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then.
Add the carrot, parsnip and potato. Mix well and cook for 3-4 minutes. Season with salt and pepper.
Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 minutes, until the vegetables are soft.
Mix with a hand blender until smooth, add cream at the end and serve.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium.
