Creamy mushroom soup is one of my favourites. It reminds me of staying with my grandad during summer holidays. He would serve us tinned Heinz cream of mushroom with slices of thick, white bread. Coming from a household where German rye bread was a staple .. soft, fluffy, pillow bread felt like a treat! 

Mushrooms are fantastic for our skin. With anti-inflammatory properties, they can help improve acne, rosacea and eczema. Mushrooms are also rich in vitamin D, selenium and antioxidants that protect our skin against wrinkles and damage caused by environmental damage.

If you're struggling with an autoimmune condition such as psoriasis or lupus, using shiitake mushrooms can also offer immune modulating benefits. This study shows the incredible health properties of mushrooms. And each mushroom is unique and provides its own distinct health advantages.

INGREDIENTS (makes 4 bowls)

1 tbsp olive oil

4 shallots

500g wild mushrooms

2 crushed cloves of garlic

125ml Oatly cream

1 tbsp vegan bouillon (with 850ml boiling water)

1/2 tsp thyme

1/2 tsp sage

Grated nutmeg and fresh sage to serve

Salt and pepper to season

METHOD 

Warm the olive oil in a pan, add the shallots and saute over a low heat for 5 to 10 minutes until softened

Add the mushrooms and garlic to the pan and cook over a low heat for a further 10 minutes 

Add the mushrooms and shallots to a saucepan and pour in 850ml of boiling water and a tablespoon of vegan bouillon. Stir well, add the thyme, sage and tarragon and simmer for a further 10 minutes

Allow to cool, pour in the cream and blitz in a blender - using a nutribullet (or similar) will give you this really creamy consistency

Pour back into a saucepan and gently warm. Season with salt and pepper and serve with fresh cream and fresh herbs