Did you know you can tackle a cold with mushrooms?
Adding only a half-cup serving of cooked sliced mushrooms to your meal means your are taking in fibre, phosphorus, potassium, copper, selenium, niacin and pantothenic acid, all essential nutrients for maintaining good health.
Emerging research also indicates that certain mushroom extracts (including extracts from the white button mushrooms), may have a positive effect on the immune system.
If you want to keep your cold at bay before it comes, cleanse your body and rid yourself of toxins. Fresh mushrooms contain a powerful antioxidant called L-ergothioneine. Ergothioneine is found in both raw and cooked mushrooms. Portabella and crimini mushrooms have the most, followed by white button mushrooms.
So the real secret to tackling a cold is to enjoy a delicious Cream of Mushroom Soup!
2 tbsp butter
2 lb fresh Mushrooms thinly sliced
1/3 cup flour
6 cups chicken broth
1/2 tsp dried Italian seasoning
1 bay leaf
1 1/4 cup chopped green onions
2 large egg yolks
2 1/2 cup 5% table cream
salt & pepper to taste
2 tbsp minced parsley (optional)
In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Slowly stir in broth; bring to boil, stirring constantly. Add Italian seasoning, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot, about 5 minutes, do not allow to boil. Using a hand blender (or food processor), blend soup until it has reached the desired consistency. Add 2 tbsp of water if soup is too thick. Add pepper to taste. Serve sprinkled with parsley, if desired.