Mushroom soup

Mushroom soup

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This creamy mushroom soup is short on prep and full of flavour. Serve as a main meal with crusty bread or as a starter.

The ingredient of Mushroom soup

  1. 1 brown onion, finely chopped
  2. 500g thinly sliced mushrooms
  3. 1 tablespoon Dijon mustard
  4. 4 cups (1L) chicken stock or vegetable stock
  5. 1/2 cup (125ml) thickened cream

The instruction how to make Mushroom soup

  1. Heat a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the mushroom and cook, stirring, for 5 mins or until mushroom is tender. Add mustard and stir to combine. Add the stock and bring to a simmer. Cook, stirring occasionally, for 15 mins or until heated through and soup thickens slightly. Set aside to cool slightly.
  2. Use a stick blender to blend until smooth. Stir in half the cream. Season.
  3. Ladle soup evenly among serving bowls. Drizzle with remaining cream.

Nutritions of Mushroom soup

fatContent: 156.784 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 5 grams protein
sodiumContent:

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