Easy mushroom soup
This mushroom soup is a great quick lunch option
Mushroom soup is a real winner because it’s so quick and easy to do, but the flavour of the mushrooms gives it an incredible deep and savoury flavour that isn’t usually easy to achieve in such a quick soup.
I’ve opted for chestnut mushrooms for this as they have a strong flavour that is perfect for soup.
I added a little sage into this, I didn’t want it to be an overpowering flavour, just a hint. I love sage as it’s so hardy it grows really well out in the garden without any maintenance and through all weathers! The flavour is a perfect complement to mushrooms.
This is a very easy one to make Slimming World friendly as there really isn’t a need for oil or butter- I just use low calorie cooking spray to fry everything up which works perfectly well, the milk added at the end just adds a little richness and creaminess.
This easy mushroom soup only takes 20 minutes from start to finish, and you can store it in the fridge for up to 5 days.
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Easy mushroom soup
- 2 small/1 large onion diced
- 2 cloves garlic finely chopped
- a few fresh sage leaves roughly chopped
- 250 g chestnut mushrooms sliced
- 500 ml vegetable stock I use Marigold Suisse Bouillon, available from most supermarkets and health food shops
- 100 ml semi-skimmed milk
- salt & pepper
- low-calorie cooking spray
- Spray a non-stick saucepan with low calorie cooking spray and gently cook the onion for 5 minutes, until softened.
- Add in the sage and garlic and stir fry for another couple of minutes, then add the sliced mushrooms and stir everything together
- Pour in the vegetable stock, bring up to a simmer, and simmer for 10 minutes
- Using a hand blender, blend the soup.
- Add the milk, bring up to a gentle simmer and season to your own taste with salt and pepper.