Immunity Boosting Soup

Den’s Immunity Boosting Soup – Student Recipe

As part of her Immunity module, while studying for her Diploma in Applied Nutrition, Denise Monk developed this Immunity Boosting Soup for her day’s meal plan. Mushrooms are rich in beta-glucan which supports immunity, particularly the shiitake variety, which Denise uses here.

Immunity Boosting Soup – Recipe


25g Butter
1 Red onion, finely chopped
1 Garlic clove, finely chopped
20g Plain flour
500-700ml Vegetable stock
450g Shiitake and oyster mushrooms sliced
75ml Single cream
75g Cheddar cheese, grated
2 tbsp. Freshly chopped parsley to garnish
Salt and freshly ground black pepper to taste


  1. Melt half the butter and cook the onion and garlic gently for 5 minutes in a covered saucepan, without colouring.
  2. Once soft and translucent, stir in the flour and cook gently for 1 minute.
  3. Gradually add the stock, stirring continuously (you might not need all the stock).
  4. Add most of the mushrooms (keeping some for the top), cover, bring to the boil and simmer gently for about 10-15 minutes until the mushrooms are tender.
  5. Cool a little then puree in a liquidiser.
  6. Melt the remaining butter in a pan and sauté the rest of the mushrooms for 5 minutes until they begin to brown.
  7. Add the cheese to the soup and simmer gently for 5 minutes or until the cheese has melted, then stir in the cream and taste for seasoning.
  8. Serve garnished with the chopped parsley and sautéed mushrooms.

Watch Denise’s How To video for her soup

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