Creamy Mushroom Soup
Mushrooms are known to stimulate the immune system and your immune system needs to be alert to keep you healthy. They are low in carb and rich in B vitamins, selenium, zinc (depending on the soil’s health).
I find some mushrooms really bland so I buy a mix of all types to get that woody deep flavour from the soup. Fresh herb like chives, parsley or tarragon really make a difference. Satisfy your taste buds.
One Serving: 3g Carb 115 Kcals
Makes 4 servings
One serving: Carb 3g, Protein 3g, Fat 8g, Fibre 2g
Ingredients
Makes 4 servings
20g butter
650g of mixed mushrooms – (3 punnets – 1 pack portobello, 1 pack of exotic mushrooms including shittake, oyster and 1 pack rustica mushrooms)
100g chopped leek
50ml of creme fraiche/cream cheese/cream
fresh parsley
Kallo beef stock cube with 650ml boiling water
Method
Wash the mushrooms and leek, chop and add to the saucepan of melted butter. Put the lid on and sweat the leek and mushroom on a medium to low heat.
Stir occasionally. Add the beef stock and parsley and allow to simmer for 15 minutes.
Using a hand blender, blitz into a smooth liquid. Add the cheese in and bring to a simmer. Season with salt and pepper.
Add more chopped parsley.
