Soups

Mixed mushroom soup

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

cooking spray oil
2 cloves garlic, crushed
1 large onion, chopped
300g button mushrooms, sliced
250g Swiss brown mushrooms, sliced
1 desiree potato, peeled, chopped
2 cups salt-reduced vegetable stock (or use chicken stock if you prefer)
2 cups water
8 thin slices French bread
⅓ cup shredded parmesan cheese
⅓ cup light sour cream
1 tablespoon chopped thyme

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Instructions

Stay Awake

1 Spray a saucepan with oil and heat over medium heat. Gently fry onion in pan for 2 minutes, then add garlic, mushrooms and potato. Cook, stirring, for 2 minutes.

2 Add stock and water. Bring to the boil. Reduce heat and simmer for 10 minutes, or until potato is tender. Remove from heat and set aside for 5 minutes. Blend until smooth.

3 Sprinkle bread with cheese. Grill for 1-2 minutes, until melted.

4 Reheat soup in a clean saucepan, stirring until hot. Remove from heat. Stir in sour cream. Serve topped with toast and thyme.

HFG tip

For a stronger mushroom flavour, add a few dried porcini mushrooms (soak them in warm water first).

Nutrition Info (per serve)

Calories 268 cal

Kilojoules 1120 kJ

Protein 15.3 g

Total fat 8.9 g

Saturated fat 3.5 g

Carbohydrates 31.9 g

Sugar 5.5 g

Dietary fibre 4.1 g

Sodium 720 mg

Calcium 155 mg

Iron 2.4 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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