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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)

67.08 mg

Vitamin A (IU)

97.06 IU

Saturated Fat (g)

1.95 g

Energy (kcal)

83.88 kcal

Fat (g)

3.71 g

Trans Fat (g)

0.12 g

Salt (g)

0.17 g

Calcium (mg)

22.66 mg

Monounsaturated Fat (g)

0.75 g

Cholesterol (mg)

7.63 mg

Iron (mg)

1.33 mg

Vitamin C (mg)

5.9 mg

Fibre (g)

2.67 g

Sugars (g)

5.32 g

Protein (g)

7.7 g

Potassium (mg)

795.13 mg

Total

36.37 g

268.33 mg

388.22 IU

7.79 g

335.5 kcal

14.86 g

0.46 g

0.67 g

90.66 mg

2.99 g

30.53 mg

5.32 mg

23.61 mg

10.69 g

21.29 g

30.81 g

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.