One of the most common nutrient deficiencies across the globe is a vitamin deficiency (iron is the leading deficiency). And of the most common vitamins that a lot of people don’t get enough of is biotin, a B-complex vitamin. If you’re deficient in this nutrient, you could find yourself experiencing unpleasant symptoms such as dry or scaly skin, brittle hair, and even hair loss. That’s exactly why I wanted to share this recipe for making a biotin-rich cream of mushroom soup for healthy hair. I wouldn’t want any of our readers to start losing their hair all because of a nutrient deficiency that can be easily corrected! The recipe makes a classic tasting soup that’s bolstered with a few great ingredients like egg yolks that provide you with a solid amount of biotin. Better yet, it’s also incredibly easy to prepare – absolutely anyone could whip up this recipe from scratch in no time at all.
Make This Incredible Cream of Mushroom Soup for Strong, Healthy Hair
To begin making the soup, you’re going to want to get a large pot to melt three tablespoons of butter over a medium heat. Whenever I make this soup, and all of our other recipes that call for the use of butter, I always make sure to use grass-fed butter whenever possible. It’s a much more nutrient-dense option than butter from grain-fed cows, as it contains significantly higher concentrations of omega-3 fatty acids, vitamins, and antioxidants. (1) Not only is it incredibly good for you, but it’s also a much more tasty option in my opinion.
After melting the butter, add in one small onion that’s been finely chopped and cook it for a few minutes. The onion provides a solid mix of nutrients in the form of fiber, vitamin C, vitamin B6, magnesium, potassium, and several others. Another great benefit of onions is that they contain unique flavonoids that provide potent anti-inflammatory and cancer fighting properties. (2)
Once the onion has been cooked, add in one pound of your choice of either white or brown mushrooms. Not only does the taste of mushrooms pair incredibly well with onion, but they’re equally as nutrient-dense as well. Mushrooms provide you with a good mix of B-complex vitamins, fiber, protein, and selenium. On top of their vitamin and mineral content, research has found that mushrooms contain several bioactive metabolites and antioxidants that are beneficial for human health. (3)
Cook your mushrooms until they’ve browned and then add in the dried parsley, thyme, bay leaf, and five cups of homemade bone broth. Allow the soup to simmer for between 10-15 minutes and then transfer it into an immersion blender. Puree the soup, return it to your pot, and heat it up over a low heat. Turn your attention to combining your two egg yolks together with ¼ cup of heavy cream in a bowl. The egg yolks are responsible for making this soup recipe such a rich source of biotin. They also provide a solid amount of protein, saturated fat, vitamins A, calcium, vitamin D, and dietary cholesterol.
You’ll want to slowly add the egg and cream mixture into your soup, cooking it over the low heat for about five minutes. Season it with a bit of salt before optionally adding a bit of croutons and chopped fresh chives as a garnishment if you’d like. I try to make this cream of mushroom soup recipe at least once or twice a week because I honestly can’t think of a tastier way to ensure that my hair stays strong and healthy!
(You may also like: Probiotic-Rich Creamy Chicken Bone Broth Soup to Heal Your Gut)
Biotin-Rich Cream of Mushroom Soup for Healthy Hair
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- 3 tbsp butter
- 1 small onion, finely chopped
- 1 pound white or brown mushrooms, sliced
- 5 cups homemade bone broth or stock
- 1 tsp dried parsley
- ¼ tsp dried thyme
- 1 bay leaf
- salt to taste
- 2 egg yolks
- 1/4 cup heavy cream
- chopped fresh chives and/or croutons for garnish (optional)
- In large pot, melt the butter over medium heat.
- Add the onion and cook for 4-5 minutes.
- Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 5 minutes.
- Add the dried parsley, thyme, bay leaf and bone broth and cover with a lid.
- Simmer for 10-15 minutes.
- Remove from the heat and puree the soup using an immersion blender.
- Return the pot to the stove and heat over low heat.
- In a small bowl combine the yolks and heavy cream and beat until mixed well.
- Slowly add the egg yolk mixture into the soup and cook over low heat for 5 minutes.
- Season with salt to taste.
- Divide the soup between serving bowls, garnish with croutons and chives (if using) and serve immediately.