The more colourful your food the more nutrition it carries. Dieticians and nutritionists advice to bring more colour to the dinner table. So then how does mushroom make it to the kitchen and ultimately to our plates? Well, this is an exception. Mushrooms may be lacking the bright colours but is still packed with a whole lot of nutrition.
We all know that the sun is the only source of vitamin D and this vitamin is vital for calcium absorption. We need not go into the benefits of calcium here. The only other source of vitamin D is the egg yolk. Though a source of a vital vitamin the yolk cannot consumed in large quantities. And what about the vegetarians? They are completely dependent upon the sun for their daily dose of the D vitamin. This is where mushroom comes to the rescue.
Mushroom is also a source for vitamin D and that means that it holds a pretty important position in our diet. This exclusive property of the humble fungi is enough to make it a regular part of the diet.
Besides the important vitamin D mushrooms are also a good source of selenium, potassium, iron, copper, phosphorus and dietary fibre. They are also known to give the body an immunity boost.
So why not cook up a mushroom storm in the form of a creamy soup. But hold on, this soup though creamy, does not contain cream. The taste and aroma are splendid. Fresh baked dinner rolls are a prefect compliment to the soup. I discovered one such recipe on The Baker Upstairs.
The herbs you add are matter of personal choice. You can even add finely chopped onion greens and parboiled carrots to give a bit of crunch to the soup.
I have also tried substituting the refined flour with a tablespoon or two of rolled oats. The results are equally good.