Creamy mushroom soupReviewed by our expert panel
(at time of publication)
- olive oil spray
- 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
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.
Make it gluten free: Use gluten-free stock, wine and sour cream.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 3g
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