Cream of Mushroom Soup
-
Prep Time
15 MINS
-
Cook Time
39 MINS
- KCals 65
- Carbs 7.4G
Ingredients
- 2 medium onions, peeled and chopped
- 1 clove of garlic, peeled and crushed
- 6 large flat mushrooms, roughly chopped
- 1 tsp fresh thyme leaves, stalks removed
- 1 vegetable stock cube, made up with 1 litre boiling water
- 1 vegetable stock pot
- 50 g low-fat cream cheese
- low-calorie cooking spray
- salt and pepper, to taste
To garnish
- 4 g flat leaf parsley, chopped
Instructions
-
Spray a large saucepan with low-calorie cooking spray and place over a medium heat.
-
Add the onion and cook for 10 minutes, stirring, until slightly softened.
-
Add the garlic and cook for a further 3-4 minutes.
-
Add the mushrooms and thyme and cook for 5 minutes, until softened.
-
Add the vegetable stock and stock pot, and stir in.
-
Partially cover the saucepan with a lid and simmer over a low heat for 20 minutes.
-
Carefully transfer the hot soup to a food processor or use a handheld stick blender to blitz until smooth. You may need to do this in two batches.
-
Rinse out the saucepan and return the soup to the pan. Reheat over a low heat for a few minutes, if needed.
-
Remove from the heat and stir in the cream cheese with a wooden spoon or balloon whisk until it has completely dissolved.
-
Taste the soup and season with salt and pepper if needed.
-
Serve garnished with chopped flat leaf parsley.