Creamy mushroom soup

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 1

Time to make: 25 mins

Ingredients

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olive spray oil
1 spring onion, finely sliced
1 clove garlic, finely chopped
3 cups (200g) sliced button mushrooms
1 cup vegetable stock
1 tablespoon white wine
1 tablespoon reduced-fat sour cream
½ teaspoon fresh thyme

Instructions

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1 Spray a saucepan with oil and gently cook spring onion and garlic until soft. Add mushrooms and cook for about 5 minutes until softened and lightly browned.

2 Add stock and wine. Bring to the boil. Reduce heat and simmer gently for about 15 minutes until liquid has slightly reduced.

3 Blend soup with a stick blender until smooth. Add water if needed. Add sour cream and thyme and stir gently. Serve with a grainy roll or toast.

Variations

Make it gluten free: Use gluten-free stock, wine and sour cream.

Nutrition Info (per serve)

Calories 163 cal

Kilojoules 680 kJ

Protein 6 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 3 g

Sodium 750 mg

Calcium 70 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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