Mushroom Soup

A quick and easy creamy mushroom soup made with Portobello mushrooms, white wine, and fresh parsley.

Vegetarian Quick Lunch Mushroom Creamy

Estimated Nutrition

Calories

568.2

kcal / serving

568.2 kcal total

Carbs

10.5g

per serving

10.5 g total

Fat

53.4g

per serving

53.4 g total

Protein

5.8g

per serving

5.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

chopped

Liquids

200

hot; can use chicken stock if not vegetarian

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tsp

Parsley

chopped, fresh

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

finely chopped

piece

Portobello Mushroom

finely chopped

Method

Add 200ml of stock and simmer for five minutes, then stir in 50ml of cream and the parsley.

Add the mushroom and cook until soft, then season with salt and pepper.

Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.

Add 50ml of white wine and cook until the liquid reduces by half.

Cool slightly and blend until smooth before serving in a warm bowl.