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MUSHROOM SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
9.09 g
Sodium (mg)
66.9 mg
Vitamin A (IU)
97.06 IU
Saturated Fat (g)
1.92 g
Vitamin D (mcg)
0.49 mcg
Energy (kcal)
83.88 kcal
Fat (g)
3.71 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0.1 mcg
Vitamin B6 (mg)
0.28 mg
Salt (g)
0.17 g
Folate (mcg)
43.58 mcg
Calcium (mg)
22.53 mg
Zinc (mcg)
1.33 mcg
Monounsaturated Fat (g)
0.83 g
Cholesterol (mg)
7.63 mg
Iron (mg)
1.33 mg
Selenium (mcg)
22.67 mcg
Vitamin C (mg)
5.9 mg
Fibre (g)
2.67 g
Sugars (g)
5.32 g
Protein (g)
7.7 g
Copper (mg)
0.81 mg
Potassium (mg)
795.13 mg
Total
36.37 g
267.61 mg
388.22 IU
7.66 g
1.94 mcg
335.5 kcal
14.86 g
0 g
0.41 mcg
1.1 mg
0.67 g
174.3 mcg
90.12 mg
5.31 mcg
3.33 g
30.53 mg
5.32 mg
90.67 mcg
23.61 mg
10.69 g
21.29 g
30.81 g
3.26 mg
3180.5 mg
- 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
- 1 Melt the butter in a heavy stockpot over medium-high heat.
- 2 When it froths, turn down the heat to medium-low, stir in the shallot and thyme and sauté until fragrant for about 3 minutes.
- 3 Toss the mushrooms into the pot and sprinkle with the salt and white pepper.
- 4 Cover the pot and sweat the mushrooms until tender (approximately 10 minutes).
- 5 Stir in the broth and simmer uncovered for 20 minutes.
- 6 Turn off the heat and puree the soup with an immersion blender until smooth.
- 7 Stir in heavy cream and serve.
