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Mushroom Soup
A quick and easy creamy mushroom soup made with Portobello mushrooms, white wine, and fresh parsley.
Vegetarian
Quick
Lunch
Mushroom
Creamy
Estimated Nutrition
Calories
568.2
kcal / serving
568.2 kcal total
Carbs
10.5
g
per serving
10.5 g total
Fat
53.4
g
per serving
53.4 g total
Protein
5.8
g
per serving
5.8 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
25
g
Unsalted Butter
chopped
50
ml
Double Cream
Liquids
50
ml
White Wine
200
ml
Vegetable Stock
hot; can use chicken stock if not vegetarian
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tsp
Parsley
chopped, fresh
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Onion
finely chopped
1
piece
Portobello Mushroom
finely chopped
Method
1
Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
2
Add the mushroom and cook until soft, then season with salt and pepper.
3
Add 50ml of white wine and cook until the liquid reduces by half.
4
Add 200ml of stock and simmer for five minutes, then stir in 50ml of cream and the parsley.
5
Cool slightly and blend until smooth before serving in a warm bowl.