Description
A delicious easy mushroom soup recipe whether you have it blended or not.
Ingredients
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 Stockpots made with 600ml Boiling Water
Low-Calorie Cooking Spray
Instructions
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 if required using a hand blender until smooth and serve.
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 8 g
- Sodium: 325.9 mg
- Fat: 0.8 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 28.2 g
- Protein: 7.2 g