

Mixed mushroom, butter bean and hazelnut soup
Ingredients
- 1 leek, white part only, thinly sliced (reserve green part for another use)
- 2 teaspoons crushed garlic
- 200g white cup buttons, quartered
- 200g brown mushrooms, thickly sliced
- 200g enoki mushrooms
- 2 x 420g cans condensed cream of mushroom soup
- ¾ cup tri-colour quinoa, rinsed
- 400g can butter beans, rinsed, drained
- ¼ cup grated parmesan, to serve
- 2 tablespoons chopped fresh thyme, to serve
- ¼ cup roasted hazelnuts, roughly chopped, to serve
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Instructions
1 Lightly spray a large heavy-based saucepan with olive oil and heat over medium-high heat. Add leek and cook, stirring, for 2 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add white and brown mushrooms and cook, stirring, for 3 minutes or until tender. Add enoki mushrooms and cook, stirring for 1 minute. Transfer mix to a bowl.
2 Add soup and 2 cups water to same pan and bring to the boil. Reduce heat to medium-low. Add quinoa and cook, stirring occasionally, for 8 minutes or until tender. Return mushroom mixture to pan. Add beans and cook, stirring for 2 minutes or until warmed through.
3 Divide soup among four bowls. Top with cheese, thyme and nuts. Serve seasoned with freshly ground black pepper.
Nutrition Info (per serve)
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Calories 457cal
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Kilojoules 1909kJ
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Protein 22.6g
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Total fat 16.3g
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–Saturated fat 4.8g
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Carbohydrates 46.5g
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–Sugars 7.6g
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Dietary fibre 12.4g
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Sodium 863mg
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Calcium 257mg
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Iron 4.4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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