This mushrooms soup is a delicious, budget-friendly addition to your cooking repertoire.
Ingredients
- 25g butter
- 1 onion, sliced
- 400g field mushrooms, roughly chopped
- 2 garlic cloves, crushed
- 3 cups (750ml) Massel beef style liquid stock
- 1 cup (250ml) water
- 1 (250ml) cream
- 2 tablespoons chopped parsley
- salt and cracked black pepper
- Crispy croutons, to serve
Method
- Step 1Melt butter in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes. Add the mushroom and continue to cook, stirring occasionally, for 5 minutes.
- Step 2Add the garlic and cook, stirring, for 2 minutes. Add the stock and water and cook for 35 minutes or until mushrooms are very tender.
- Step 3Remove from heat and, using a hand blender, process until almost smooth. Return pan to heat and stir in the cream, chopped parsley, salt and pepper.
- Step 4Ladle soup between serving bowls and serve with crispy croutons.
Nutrition
1323 kj
Energy
29g
Fat Total
18g
Saturated Fat
7g
Protein
742.89mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Emma Reilly
- Publication: Taste.com.au
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