Creamy mushroom soup

Creamy mushroom soup

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Slurp your way into winter with this classic Creamy mushroom soup.

The ingredient of Creamy mushroom soup

  1. 1 tablespoon olive oil
  2. 1 large brown onion, chopped
  3. 2 garlic cloves, crushed
  4. 500g sebago potatoes, peeled, chopped
  5. 500g cup mushrooms, sliced
  6. 200g Swiss brown mushrooms, sliced
  7. 1 litre Massel chicken style liquid stock
  8. 1/2 cup pure cream
  9. 2 teaspoons fresh thyme leaves

The instruction how to make Creamy mushroom soup

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mushrooms and potato. Cook, stirring, for 5 minutes.
  2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
  3. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream and thyme. Cook, stirring, for 2 minutes or until heated through. Serve.

Nutritions of Creamy mushroom soup

fatContent: 294.448 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent:

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