Blood Type Diet Recipe

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Cream of Mushroom Soup

• 1 kg of mushrooms [compliant for your type]
• 5 cloves of garlic coarsely chopped
• 2 bay leaves
• 1 teaspoon sea salt
• 4 Tablespoons extra virgin olive oil
• 1 teaspoon dried basil
• freshly ground black pepper (optional)
• 5 cups of chicken stock or kombu stock (kombu is a dried seaweed often used for making a stock base)
• 3 Tablespoons of your favourite dark rich miso
• 200 gm tofu and a squeeze of lemon juice (or silken tofu)

• Heat the oil in a large saucepan over high heat.
• When very hot toss in the garlic and bay leaves.
• Stir briefly and add all the mushrooms all chopped to about the same size.
• Stir over high heat for about 5 minutes until the mushrooms are sweating.
• Add the teaspoon of salt, cover and simmer rapidly for 15 minutes stirring occasionally.
• The mushrooms should lose much liquid.
• Add the basil and stock and rapidly return to the boil.
• Simmer for 5 minutes, strain the soup and pound, puree or blend the solids with a little of the liquid and the miso.
• Mix back into the remaining liquid and simmer for 5 minutes before serving.
• Add the black pepper (if you must).
• Puree the tofu and lemon juice with a little water if needed (not if you use silken tofu).
• Swirl 1 tablespoon into each bowl and serve with a crusty bread.