Mushroom SoupSubmitted by: PILLYWIGGIN
IntroductionThick and hearty - will be a main course soup when served with fresh bread Thick and hearty - will be a main course soup when served with fresh bread
2 rashers lean back bacon, fat and rind removed and finelyt diced
I tbsp benecol (low fat butter)
I large onion, finely chopped
4 medium potatoes diced
.5 tsp black pepper
1 tbsp paprika
2 tbsp plain flour
2 pints vege stock (2 cubes)
10 fl oz milk
1 large bay leaf
1 tbsp dried chervil
12oz mushrooms sliced
5 fl oz low fat natural yoghurt
1 tbsp fresh chopped chives
Remove the bacon with a slotted spoon and set aside on kitchen paper to drain.
Add butter to the pan and when melted fry the onion, stirring occasionally until soft and transparent.
Add the potatoes and cook, stirring frequently until golden brown.
Remove the pan from the heat and sprinkle over the pepper, paprika and flour, stirring to coat the vegetables.
Gradually stir in the stock then the milk, bay leaf, chervil and mushrooms.
Return the pan to the heat and bring the soup to the boil, stirring constantly.
Reduce the heat, cover and simmer for 30 mins.
Remove the bay leaf and blend.
Return to a low heat and stir in the yoghurt, stir for 4 - 5 mins until hot through and serve sprinkled with the chopped bacon and chives.
Serving Size: 6 generous helpings
Number of Servings: 6
Recipe submitted by SparkPeople user PILLYWIGGIN.