I seem to have an overrun of mushrooms on hand and they do not seem to store so long at this time of the year so needing to use them up quickly I made myself a Mushroom Soup.
Homemade Mushroom Soup is so much heartier and fulfilling than shop bought, and so very easy to make using 6 basic ingredients; so why not give it a go.
As I am writing this whilst adhering to a low fat diet, I have not included cream into the recipe and therefore the photo will show a slightly darker soup than maybe I would normally serve. I will add a small amount of cream to the recipe as an optional ingredient.
If you are serving at a dinner party, you could add some croutons and it would look nice with some chopped parsley and a swirl of cream on the top of each portion.
Homemade Mushroom Soup
Plain and simple soup using 6 basic ingredients
- 1 cal spray oil plus a little water
- 200 gm Mushrooms roughly cut
- 1 medium Onion roughly cut
- 1 medium Potato peeled and roughly cut into 1 cm pieces
- 2 Bayleaves
- 200 ml Chicken or Vegetable stock
- Salt and pepper to taste
- 50 ml Single cream Optional to be added at the end once smooth
Heat about 10 sprays of one cal oil with a couple tablespoons water and add the onions. Put the lid on the saucepan and "sweat" (cook without browning) for about 5 minutes.
Add the mushrooms and stir, pop the lid back on and cook for a couple more minutes.
Add the potatoes and bayleaves and stir; pour over the stock, bring to the boil and simmer for about 15 minutes.
Check the potatoes are cooked through (they should be soft).
Cool slightly and then blitz to a puree using a blender.
Take care if using the food processor blender that the lid doesn't burst off from steam build up. I use a folded tea towel (to protect my hands from hot liquid) and press lid down hard when I turn the blender on.
Season according to taste with salt and pepper.
If you are adding cream, then add it now. Reheat soup before serving.
Nutrients per portion, excluding cream
Cals 88, Fat 1g, Net carbs 14g, Protein 3g