Healthy Mushroom Soup

Healthy Mushroom Soup
 
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This recipe was uploaded
by Lesley_J

 
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Ingredients

Ingredients
Method
 
  • Makes approx 5 pints/2.3 litres
  • Prep Time 10 mins
  • Cooking Time 20 mins
  • Ingredients
  • * 2lb/900g approx, Mushrooms, sliced thinly
  • mushrooms-small
  • * 4 Tbsp Extra virgin olive oil (see cooks tips)
  • * 2 Large onions, peeled and chopped
  • * 2 Cloves garlic, finely chopped
  • * 4 Heaped tbsp Plain/All purpose flour
  • * 4 Pints/2 litres Hot Chicken stock (see cooks tips)
  • * 2 Bay leaves
  • * Handful of fresh parsley, finely chopped
  • * A sprig of fresh Thyme (leaves only) finely chopped
  • * Himalayan pink salt and freshly ground black pepper. I use Jamie's Pretty Pink

* Wipe the mushrooms with a damp kitchen towel to remove any dirt
* Slice mushrooms fairly thinly
* Chop the onions
* Heat the oil in a large saucepan
* Add the onions and garlic, cook for a few minutes until softened
* Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly
* Add the flour, and stir well to coat the mushrooms and onions
* Pour in the stock, stir and bring to the boil, add the bay leaves, parsley and thyme
* Simmer for about 15 minutes, stirring occasionally
* Remove the bay leaves
* Allow to cool slightly if preferred
* Either pour carefully into a food blender in stages, and blitz or use a hand held blender in the saucepan and blitz until smooth
* Season to taste
* Serve


* If you're going for the butter option, you'll need 6oz/150g
* Use more olive oil if needed, or half oil half butter, it's your preference
* Substitute 4 chicken stock cubes, if no homemade stock available
* Freezes well
* The quantities are approximate; it's not going to make big difference if they're slightly under or over

Healthy Mushroom Soup

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This recipe was uploaded by Lesley_J

 
 
This is a great little soup, and really easy to make, it freezes well and costs much less than the tinned stuff, and it tastes like it should, mushroomy!

Method



* Wipe the mushrooms with a damp kitchen towel to remove any dirt
* Slice mushrooms fairly thinly
* Chop the onions
* Heat the oil in a large saucepan
* Add the onions and garlic, cook for a few minutes until softened
* Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly
* Add the flour, and stir well to coat the mushrooms and onions
* Pour in the stock, stir and bring to the boil, add the bay leaves, parsley and thyme
* Simmer for about 15 minutes, stirring occasionally
* Remove the bay leaves
* Allow to cool slightly if preferred
* Either pour carefully into a food blender in stages, and blitz or use a hand held blender in the saucepan and blitz until smooth
* Season to taste
* Serve


* If you're going for the butter option, you'll need 6oz/150g
* Use more olive oil if needed, or half oil half butter, it's your preference
* Substitute 4 chicken stock cubes, if no homemade stock available
* Freezes well
* The quantities are approximate; it's not going to make big difference if they're slightly under or over
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