Mushroom Soup

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by: lisa lore






From a simple breakfast side to the hot velvety voice with this creamy mushroom soup. Click here to know more about this recipe - http://www.gestational-diabetes-diet.com/gestational-diabetes-recipes/soup/mushroom-sou




ingredients

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serves: 3

tablespoons ◦2 lighting olive oil

large ◦1 leek (white portion only), washed, halved lengthways, sliced thinly

cloves ◦2-4 garlic, peeled, crushed

1 pounds ◦750g/ 3/4 of Portobello or flat mushrooms, chopped

cups ◦4 salt reduced vegetable

4.5 ounces ◦125ml/ thickened light cream

◦Toasted bread or low GI bread rolls to serve

Nutrition Facts
Mushroom Soup

Servings Per Recipe: 3

Amount per Serving

Calories: 281

  • Total Fat: 23.1 g
  •     Saturated Fat: 9.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 47.2 mg
  • Sodium: 150941.4 mg
  • Total Carbs: 16.1 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 7.5 g
  • Protein: 6.8 g
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preparation

1.  1.Heat oil in a large saucepan over average temperature.

2.  2.Add leek and garlic and cook, stirring, for a few minutes.

3.  3.Decrease heat to minimal. Continue to cook, covered, for 10 to 15 minutes or until leek is basically tender.

4.  4.Increase temperature to medium.

5.  5.Add mushrooms and cook, stirring often, for 10 to 15 minutes or until mushrooms are smooth.

6.  6.If you find your mushrooms are burning, possibly reduce the heat or add around 100ml of water to add a little moisture.

7.  7.Add stock to saucepan and simmer, partly covered, for 20 minutes.

8.  8.Remove from heat and set aside to cool fairly.

9.  9.Mix soup until well mixed. If too firm add a little more stock.

10.  10.Either stir in cream before serving or add a good dollop to every container.

11.  11.The volume of carbohydrates in this meal varies based on the amount of bread served per individual.

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