Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups finely chopped white button mushroomsHalf yellow onion, very finely chopped1 teaspoon olive oil1 tablespoon brown rice flour1 cup of Campbells Chicken Stock (100% natural)Half a Maissel Chicken Stock Cube1 cup of Oat Milk (any lite milk will do)1 tablespoon of thickened cream (more if you want)Dash of ground black pepper.
Finely chop the mushrooms, leaving one of them in slices a little bit larger. Finely chop the onion. Put both in a hot saucepan that has 1 teaspoon olive oil. Cook and stir until vegetables soften. Reduce heat and add brown rice flour and stir through. Slowly add chicken stick, stirring, to prevent lumps.
Crumble in half a stock cube for extra flavour and a pinch of black pepper. Cook for a few more minutes on low heat.
Add the oat milk and thickened cream and stir through. Bring back up to heat and serve.
Serving Size: Makes 2 bowls
Crumble in half a stock cube for extra flavour and a pinch of black pepper. Cook for a few more minutes on low heat.
Add the oat milk and thickened cream and stir through. Bring back up to heat and serve.
Serving Size: Makes 2 bowls
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,124.6 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.5 g
- Protein: 3.9 g
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