Soups

Mixed mushroom soup

Author: Amanda Lennon - Chef, Food Editor

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

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.

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