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–+ servings

Mushroom & Marrow Soup

GF | DF | EF | RSF | NF
Print Recipe
Course 1 meal a day, Main Course, puree, Soup
Servings 4 people

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 
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