Creamy mushroom soup
(at time of publication)
Ingredients
- 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
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 163cal
-
Kilojoules 680kJ
-
Protein 6g
-
Total fat 11g
-
–Saturated fat 3g
-
Carbohydrates 10g
-
–Sugars 5g
-
Dietary fibre 3g
-
Sodium 750mg
-
Calcium 70mg
-
Iron 1.5mg
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