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Add a photoNothing says comfort like a bowl of homemade mushroom soup.
Ingredientes
- 1 medium spring onion
- 300 g flat mushrooms
- 300 g button mushrooms
- 4 cups vegetable stock
- 2 garlic cloves
- 1 tsp butter
- 1 tsp cream
- 1/3 cup parsley
- 1 tbsp coriander leaves chopped
- Salt & pepper to taste
Direcciones
- 1. Crush garlic & finely chop the leek.
- 2. Melt butter in a large saucepan, add garlic & spring onion.
- 3. Cook over a medium heat for around 3 or 4 mins, or until spring onion turns soft. Stir frequently at this stage.
- 4. Add mushrooms & cook them until they begin to soften.
- 5. Increase heat to high & slowly pour vegetable stock into
- saucepan, bring soup to boil. Stir continuously.
- 6. Once soup is boiling, turn heat down to low & allow to simmer
- gently for 10 min.
- 7. Remove soup from heat, stir through cream & add parsley.
- Transfer soup to a heat-proof bowl & blend or puree until it's
- smooth.
- 8. Return soup back to saucepan & heat over a low heat until it's
- warmed through. Don't boil soup with cream in it.
- 9. Add a little salt & pepper to taste.
- 10. Garnish with coriander leaves & serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 3 servings | |
| Calories 63 | |
| Calories from Fat 20 | 32% |
| Total Fat 2.29g | 3% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1273mg | 53% |
| Potassium 387mg | 11% |
| Total Carbs 9.5g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.45g | 3% |
| Protein 3.65g | 6% |
