Easy Mushroom Soup
This quick and easy mushroom soup recipe is ideal for a light lunch. Serve with a chunk of crusty bread!
Servings: 2 servings
Calories: 305kcal
Ingredients
- 25 g butter (1oz)
- 100 g mushrooms (4oz) finely chopped
- 2 tablespoon all purpose flour
- 300 ml chicken stock (½ pint)
- 300 ml milk (½ pint)
- 1 tablespoon chopped parsley
- Salt & Pepper
- 1 tablespoon lemon juice
- 2 tablespoon double cream
Instructions
- Melt the butter in a large saucepan.
- Add the mushrooms and stir until they start to soften.
- Stir in the flour until mushrooms are coated.
- Combine the stock and milk in a jug then slowly stir into the mushrooms.
- Add the parsley and season with salt & pepper.
- Bring to the boil, stirring occasionally and ensuring to scrape the bottom of the pan.
- Cover and simmer for 10 minutes.
- Remove from heat. Add lemon juice and cream, stirring well.
- Blend until smooth (You should allow the soup to cool before blending to avoid accidents).
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 20g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 482mg | Fiber: 2g | Sugar: 4g