Health benefits of mushrooms | Hungarian mushroom soup recipe

Ever since reading Alice in Wonderland as a small child, I’ve been fascinated with mushrooms. So many varieties, so many different tastes and textures, so dangerous to pick and consume without the advice of a trained mycologist…

Trying to lose or maintain weight?

Up your mushroom intake! They’re low in calories (only 100 calories per ounce), high in fibre and contain very little sodium or fat.

Other health benefits of mushrooms?

• mushrooms are a great source of potassium. Potassium is important for reducing high blood pressure. It also reduces the risk of stroke. Tired of bananas? Have a mushroom instead!
• a single serving of mushrooms contains 20-40% of your daily recommended intake of copper, a mineral with cardio-protective properties.
• mushrooms contain riboflavin, niacin and selenium, an antioxidant that helps to protect cells from free radical damage. Selenium has been shown to be especially important in the reduction of prostate cancer risk in older men.
• fresh button mushrooms possess substances that inhibit the activity of aromatase (an enzyme involved in estrogen production), and as such, can reduce the risk of breast cancer by decreasing the rate of cancer cell proliferation

Still not convinced that the health benefits of mushrooms alone are reason to eat them? My Hungarian Mushroom Soup Recipe is bound to make a mushroom-lover out of you (just ask my sister…)

Hungarian Mushroom Soup (makes 4 servings)

• 2 Tbsp EVOO
• 4 cups sliced mushrooms (I used white button here, but have also substituted brown and Portebello in this recipe)
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 3-4 Tbsp paprika
• 4 cups low sodium chicken or veggie stock
• 1/2 tsp fresh ground pepper
• sea salt to taste
• 300 g diced, cooked chicken breast (optional)

1.  Heat olive oil over medium heat in a large stock pot.
2. Add mushrooms, onion and garlic. Cook until vegetables are soft, stirring frequently.
3. Add paprika and toss vegetables to coat.
4. Add stock and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes.
5. Remove pot from burner and coarsely puree contents of pot. (I like my soup a bit chunky)
6. Return pot to burner, add chicken, pepper and sea salt. Heat until warmed through.
7. Serve and enjoy!

Nutritional content (per serving, with optional chicken breast added): Calories, 229; Total Fat, 10 g; Saturated Fat, 1.7 g; Sodium, 200 mg; Carbohydrates, 8.1 g; Fiber, 1.4 g; Sugars, 4 g; Protein, 27 g.

Have you ever tried any really strange types of mushrooms?

What’s your favourite way to prepare mushrooms? I LOVE new recipes!