Cream of Mushroom Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
5.3g
Energy (kJ)
591kJ
Energy (kcal)
142kcal
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)
4.6g
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
21.1g
2365kJ
566kcal
59.0g
49.5g
15.3g
9.4g
32.1g
12.4g
18.5g
10.6g
2.4g
0.2g
2mg
1232mg
3.09g
45IU
15.9mg
54mg
3.63mg
1755mg
- 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)
Vegetable Stock Cubes
Discover our vegetable stock cube. Created with carefully selected herbs and spices, they are perfect to enhance the natural flavours of your dishes. View details
- 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.
