Mushroom & Marrow Soup
GF | DF | EF | RSF | NF
Equipment
- pot
- knife
- Blender
- baking sheet
- cutting board
Ingredients
- 350 grams white potato
- 270 grams white mushrooms
- 3 tbsp bone marrow (roughly 1 marrow bone cut in half lengthways)
- 2.5 cups bone broth or water
- 1 brown onion
- 2 garlic cloves
- 2 sprigs of thyme
- Salt + pepper to taste if appropriate
- 1 tbsp butter or ghee for frying
Instructions
- Preheat the oven to 170 degrees and roast the marrow bones until the marrow is soft – roughly 25 minutes
- Peel and wash the potatoes. Cut the potatoes and mushrooms into pieces
- Finely dice the onion and garlic
- Preheat a large pot over a medium – high heat and add in the butter or ghee. Once hot add in the onions and garlic and saute until soft
- Add in the thyme, mushrooms and potatoes and cook for a further minute
- Pour over the bone broth or water and bring up to a boil. Then reduce to a gentle simmer and allow to cook until the potatoes are soft
- Add in the marrow once cooked
- Blend in a blender until smooth and season with salt and pepper to taste if appropriate
- * You can sun the mushrooms before cooking to increase vitamin D
Notes
Able to be frozen: yes
Recipe by Jane Houston for Boob to Food
Tried this recipe?Let us know how it was!
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