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MUSHROOM SOUP
Heart-warming, rich and creamy, this soup is delicious served with crispy garlic bread.
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30 mins
Cooking Time
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Extreme
Difficulty
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15 mins
Prep Time
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4 People
Serves
Ingredients
- 1 Knorr Ikian Bilis Stock Cubes
- 1 tbsp unsalted butter
- 30 g shallot (sliced paper thin)
- A sprig of chopped fresh thyme leaves
- 1 kg of mushroom (such as white button mushroom, shiitake, and portobello) (thinly sliced)
- to taste - finely ground salt
- to taste - finely ground white pepper
- 1500 ml of water
- 250 ml cups of heavy cream
Cooking Methods
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Melt the butter in a heavy stockpot over medium-high heat.
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When it froths, turn down the heat to medium-low, stir in the shallot and thyme and sauté until fragrant for about 3 minutes.
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Toss the mushrooms into the pot and sprinkle with the salt and white pepper.
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Cover the pot and sweat the mushrooms until tender (approximately 10 minutes).
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Stir in the broth and simmer uncovered for 20 minutes.
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Turn off the heat and puree the soup with an immersion blender until smooth.
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Stir in heavy cream and serve.
Nutritional values
- Amount per Serving
Nutritional values | Amount per Serving |
---|---|
Energy (kcal) | 83.88 kcal |
Protein (g) | 7.7 g |
Sugar (g) | 5.32 g |
Fat (g) | 3.71 g |
Fibre (g) | 2.67 g |