Mixed mushroom soup
Serves: 4
Time to make: 30 mins
Total cost: $10.20 / $2.55 per serve
(at time of publication)
Ingredients
- 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
Instructions
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 268cal
-
Kilojoules 1120kJ
-
Protein 15.3g
-
Total fat 8.9g
-
–Saturated fat 3.5g
-
Carbohydrates 31.9g
-
–Sugars 5.5g
-
Dietary fibre 4.1g
-
Sodium 720mg
-
Calcium 155mg
-
Iron 2.4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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