Mushroom Soup

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Mushroom Soup

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This mushroom soup will certainly give you that warm fuzzy feeling on a cold winters day. Enjoy as a starter or a larger portion as a main dish.

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INGREDIENTS:

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• 2 tbsp butter
• 1 punnet portabellini mushrooms, sliced
• 1 punnet button mushrooms, sliced
• 3 portobello mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• 2 ½ cups mushroom or chicken stock
• 1 cup cream
• Salt and pepper to taste

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METHOD:

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1. In the butter, fry all the mushrooms, onion and herbs until the mushrooms are soft. Set some aside for serving.
2. Add the stock and reduce it by half.
3. Add the cream, then season to taste. Blend until smooth.
4. Serve topped with a few fried mushrooms.

Adapted from Rita Venter and kie’s amazing book called “Banting 7 day meal plans”.

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Nutrition Facts: 

• CALORIES: 138 kcals
• PROTEIN: 3.7 g
• CARBOHYDRATE: 8.48 g
• FAT: 10 g

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