With the overcast weather – and the cold – it’s gets difficult to obtain our vitamin D from the sun. (What sun?) So while the sun is warming up the beautiful people of the southern hemisphere we need to find ways to compensate up in the north, until it’s back with us in a few months.
Although taking supplements is always an option we all seem to be looking more for the natural source. A healthier and natural option. Vitamin D is known to be high in fish products. Salmon, cod, canned tuna – all have high values of Vitamin D, most of the time providing more than the required daily intake. Just be mindful how that fish was caught and we’re golden. If looking for more of a vegetable or soil based option: Mushrooms are the answer. Boasting 1136IUs per 100g serving – that’s nearly 200% of our required daily intake! That’s because mushrooms absorb a lot of the sunlight they get in those little damp areas they grow. Just have to be sure that they were grown exposed to sunlight.
And what is better than a nice hot mushroom soup in the winter? Yes the cream of mushroom is all of our favorite- but below is a healthier and more different option – in case if you feel like something new. You can even leave out the dumplings and this is delish!
- 2 cups water
- 3/4 ounce dried porcini mushrooms
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 1 pound crimini (baby bella) mushrooms, sliced
- 1 teaspoon finely chopped fresh thyme
- Fine sea salt
- 3 tablespoons dry Sherry
- 1 1/2 cups chopped onion
- 3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
- 8 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
- Pinch of cayenne pepper
Bring 2 cups water and porcini mushrooms to boil in small saucepan. Remove from heat, cover, and soak 20 minutes. Using slotted spoon, transfer mushrooms to work surface; slice thinly. Reserve cooking liquid.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add crimini mushrooms and thyme; sprinkle with sea salt and sauté until mushrooms are browned, stirring often, about 12 minutes. Add Sherry; stir until liquid is absorbed, about 1 minute. Set mushroom mixture aside.
Heat 1 1/2 tablespoons oil in another heavy large skillet over medium-high heat. Add onion; cook until translucent and beginning to brown, stirring often, about 6 minutes. Add leeks; reduce heat to medium, sprinkle with sea salt, and sauté until vegetables are soft and golden, stirring often, about 15 minutes.
Bring broth to simmer in large pot over medium-high heat. Pour in reserved mushroom cooking liquid, leaving sediment behind. Add all mushrooms, onion mixture, and cayenne. Simmer 1 minute to heat through. Season to taste with salt. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
For full recipe with parsley dumplings (yummm!) go to the original recipe page on Bon Appetit!