Mushroom & Marrow Soup
GF | DF | EF | RSF | NF
- pot
- knife
- Blender
- Spoon
- baking sheet
- cutting board
- 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
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
Able to be frozen: yes
Recipe by Jane Houston for Boob to Food
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