Creamy Mushroom Soup

A quick vegetarian soup made by blending mushrooms, onions, and garlic, then simmering with potatoes, stock, and double cream.

Vegetarian Soup Quick Lunch Mushroom

Estimated Nutrition

Calories

492.5

kcal / serving

492.5 kcal total

Carbs

21.6g

per serving

21.6 g total

Fat

43.8g

per serving

43.8 g total

Protein

5.2g

per serving

5.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

Stock Cube

chicken or vegetable

Dairy

Butter

Double Cream

2 tbsp

Liquids

150

Water

NutsSeeds

clove

Garlic

peeled

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

Vegetables

0.5

piece

Onion

roughly chopped

piece

Mushroom

large, roughly chopped

0.5

piece

Potato

large, peeled and chopped

Method

Blend chopped onion, mushroom, and garlic in a small food processor until combined.

Heat 30g butter in a saucepan and fry the blended mixture for several minutes.

Add potato, 150ml water, and stock cube, then season with salt and pepper.

Cover the pan and simmer the mixture for ten minutes.

Stir in the cream and serve immediately.