169.Mushroom and watercress soup : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

For four people

1 pint / 550 ml vegetable stock

1 medium onion

2 cloves garlic, crushed

2 tablespoons olive oil

1 oz / 25 g cornflour

8 oz / 200g mushrooms, sliced thinly

2 tablespoons chopped watercress

salt to taste


  • Fry the onion and garlic, gently, in the oil for five minutes.

  • Mix the cornflour to a paste with a little

    cold water, then whisk into the stock.

  • Add the onions to the stock and bring to the boil, stirring continuously as the soup thickens.

  • Add the mushrooms and watercress to the soup and simmer for a further five minutes.

  • Serve with any bread.