Mushroom Soup

Mushroom Soup

Mushrooms are considered one of natures superfoods are very Low GI, low cal, very little carbs or fat, and are an exceptionally nutrient dense food

CAL P/SERVE
87
kJ P/SERVE
365
FAT P/SERVE
5.0g
CARBS P/SERVE
3.4g
PROTEIN P/SERVE
5.8g
SUGAR P/SERVE
1.3g
SODIUM P/SERVE
33g
FAT
%
1.1%
ENERGY RDI%
4.1%

This mushroom soup recipe has a naturally earthy flavour thanks to the mushrooms which is brought to life with the addition of garlic, leek, thyme and seasoning.

This recipe is low fat, low sugar, low sodium, gluten free.

Ingredients

  • 1 kilo (35oz) mushrooms (we used mixture of flat and button), sliced
  • 1 clove garlic, crushed
  • 1 leek, washed & sliced
  • 1 tbsp. olive oil
  • ½ teaspoon thyme
  • 5 cups vegetable stock
  • 2 tsp. cornflour, mixed with a little cold water
  • 2 tbsp. cooking cream
  • S & P for seasoning

Method

  1. We used a slow cooker however you can use a pot on the stove.  In a large pan heat olive oil on med heat and sauté the leek until softened, around 5 mins.  Then add garlic, sauté for 1 min.
  2. Add the sliced mushrooms, stirring until starting to collapse, around 5 mins.
  3. Season with a good grind of pepper.
  4. Now add the stock and thyme and let simmer for 40 mins to 1 hour.
  5. When ready, with a stick mixture or pour into a blender whizz the soup until all the sliced mushrooms have been blended. 
  6. Add the cornflour mixture, this will thicken the soup.  Add the cooking cream, stirring in.  Season with more salt and pepper to taste.
  7. Serve with crusty bread.

Nutrition Table

Servings: 6 Serving size:430g
Average Serve Average 100g
Energy 365 kJ 85 kJ
  87 Cal 20 Cal
Protein 5.8 g 1.3 g
Fat, total 5.0 g 1.2 g
- Saturated 2.9 g 0.7 g
Carbohydrate 3.4 g 0.8 g
- Sugars 1.3 g 0.3 g
Sodium 33 mg 8 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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