Creamy mushroom soup

Creamy mushroom soup

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This easy, creamy mushroom soup tastes even better with a sprinkling of goats cheese and black pepper.

The ingredient of Creamy mushroom soup

  1. 60g butter, plus 20g extra
  2. 1 leek, white part only, washed and finely sliced
  3. 2 cloves garlic, crushed
  4. 700g mushrooms
  5. 2 tablespoons plain flour
  6. 4 cups Massel chicken style liquid stock or vegetable liquid stock
  7. 300ml cream
  8. 120g Coles Brand Mild Goats Cheese
  9. Cracked black pepper, to serve

The instruction how to make Creamy mushroom soup

  1. Melt butter in a large saucepan and add the leek. Cook over medium heat for 5 mins, stirring occasionally, until soft and lightly golden. Add garlic and cook for 1 min.
  2. Meanwhile, set 4 mushrooms aside and roughly chop the rest. Add chopped mushrooms to the pan and cook for 3-4 mins, stirring often, until soft. Sprinkle the flour over the mixture, and cook, stirring, for 1 min. Add stock gradually, while stirring constantly. Bring to the boil, then reduce heat to medium low and simmer for 5 mins.
  3. Use a wand blender to puree soup until smooth (alternatively, cool slightly then puree in a food processor). Stir in cream and reheat gently.
  4. Melt extra butter in a small frying pan. Slice reserved mushrooms and cook for 2 mins each side over medium heat, until golden. Serve soup in small bowls, topped with crumbled goats cheese, sliced mushrooms and cracked black pepper.

Nutritions of Creamy mushroom soup

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