Mushroom Soup

Mushroom Soup

Serves: 2
 
 
Soup Recipes
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Mushroom Soup, you'll need:
  • 200g dried porcini mushrooms 
  • 200g Portobello mushrooms 
  • 200g chestnut mushrooms 
  • 3 tbsp. olive oil 
  • 3 garlic cloves 
  • 1 medium onion 
  • 1litre vegetable or chicken stock 
  • Juice from one lemon 
  • Bunch of fresh thyme 
  • Sea salt 
  • 10g freshly ground black pepper 
  • Freshly chopped parsley 

Method

  • Soak the dried porcini mushrooms in water for 30 minutes or according to packet instructions. 
  • Chop the mushrooms and onion into small pieces. Put 1 tbsp. of olive oil into a large pan, add the chopped onion and crushed garlic. 
  • Allow to cook down for approximately 10 minutes. 
  • Add the mushrooms to the pan and cover with the remaining olive oil, cook for a further 10 minutes until the mushrooms release their juices. 
  • Remove the fresh thyme from the stalks and add with the freshly ground black pepper and chicken stock, cover and cook for 20 minutes. 
  • Blitz with a stick blender so you have a semi-smooth texture. 
  • Add a squeeze of lemon juice. 
  • Check for seasoning and add extra salt and pepper if it is needed. 
  • Serve and dress with fresh chopped parsley
Nutritional Facts (Per Serving)
Calories 314 | Total fat 46g | Saturated Fat 12g | Carbohydrates 29.5g | Fibre 32g | Protein 16.5g
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