Creamy Mushroom Soup

I love mushroom soup and this recipe is a creamier version than the other one I have listed so it really depends what you like! I am sure you will like this one and it is really easy to make and perfect for a cold day.

Syn Free on Slimming World
Serves 4


600g mushrooms roughly chopped
2 Onions roughly Chopped
1 jacket size potato (cubed)
2 sticks of Celery (roughly chopped)
3 Cloves of Garlic (finely chopped or crushed)
1 tsp Dried Thyme
1/2 tsp Ground Nutmeg
1 tsp Balsamic Vinegar
2 Vegetable Stock pots made with 600ml Boiling Water
Low Calorie Cooking Spray


1. Spray a deep lidded pan with frylight, place over a medium heat and fry the onions and garlic for 5 minutes (without the lid on)

2. Add the potatoes, celery, mushrooms, thyme and nutmeg. Put the lid on the pan and cook for 10 minutes.

3. Add the Stock and continue to cook for a further 20 minutes.

4. Blend the mixture using a hand blender until smooth and serve.

To make the soup creamier add a spoonful of fat free fromage frais before serving, but don’t heat it up or it will split!

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