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Cream of Mushroom Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 25 grams dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 small onion
  • 1 clove garlic chopped
  • 400 grams mushrooms wiped and chopped
  • 1 Knorr Vegetable Stock Cube dissolved in 800 millilitres of boiling water
  • 2 or 3 sprigs of fresh thyme
  • 100 millilitres Elmlea Single
  • freshly ground black pepper
  • 20 grams croutons to garnish (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

142kcal

Energy (kJ)

591kJ

Protein (g)

5.3g

Carbohydrate incl. fibre (g)

14.7g

Carbohydrate excl. fibre (g)

12.4g

Sugar (g)

3.8g

Fibre (g)

2.4g

Fat (g)

8.0g

Saturated fat (g)

3.1g

Unsaturated fat (g)

3.2g

Monounsaturated fat (g)

2.7g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

308mg

Salt (g)

0.77g

Vitamin A (IU)

11IU

Vitamin C (mg)

4.0mg

Calcium (mg)

14mg

Iron (mg)

0.91mg

Potassium (mg)

439mg

Total

566kcal

2365kJ

21.1g

59.0g

49.5g

15.3g

9.4g

32.1g

12.4g

13.0g

10.6g

2.4g

0.2g

2mg

1232mg

3.09g

45IU

15.9mg

54mg

3.63mg

1755mg


  • 1 Place porcini mushrooms in a bowl and just cover with boiling water. Leave to soak for 20 minutes.
  • 2 Heat the oil in a saucepan and sauté the onion and garlic until softened. Drain the porcini mushroom, roughly chop and add to the pan with the chopped mushrooms, and saute for 4-5 minutes until softened.
  • 3 Pour in the stock and soaking liquor, add the thyme and simmer for 15-20 minutes. Season to taste with black pepper and blitz in a blender until the soup is the texture you prefer.
  • 4 Stir in the Elmlea, reheat and serve hot garnished with croutons.