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Creamy Mushroom Soup

A quick vegetarian soup made by blending mushrooms, onions, and garlic, then simmering with potatoes, stock, and double cream.

VegetarianSoupQuickLunchMushroom

Estimated Nutrition

Per Serving Total
Calories 492.5 kcals 492.5 kcals
Carbohydrates 21.6 grams 21.6 grams
Fat 43.8 grams 43.8 grams
Protein 5.2 grams 5.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
0.5
piece
Stock Cube
chicken or vegetable
Dairy
30
g
Butter
30
ml
Double Cream
2 tbsp
Liquids
150
ml
Water
NutsSeeds
1
clove
Garlic
peeled
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
Vegetables
0.5
piece
Onion
roughly chopped
1
piece
Mushroom
large, roughly chopped
0.5
piece
Potato
large, peeled and chopped

Steps

  • Blend chopped onion, mushroom, and garlic in a small food processor until combined.
  • Heat 30g butter in a saucepan and fry the blended mixture for several minutes.
  • Add potato, 150ml water, and stock cube, then season with salt and pepper.
  • Cover the pan and simmer the mixture for ten minutes.
  • Stir in the cream and serve immediately.