Mushroom Soup
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Mushroom Soup calories by ingredient
Introduction
I never thought I could make a home made mushroom soup that would be as good as the canned one I love, but I did, and actually it's much better! Real stock makes all the difference. 232 calories. Great for lunch for 2. I never thought I could make a home made mushroom soup that would be as good as the canned one I love, but I did, and actually it's much better! Real stock makes all the difference. 232 calories. Great for lunch for 2.Number of Servings: 2
Ingredients
-
2 cups finely chopped white button mushrooms
Half yellow onion, very finely chopped
1 teaspoon olive oil
1 tablespoon brown rice flour
1 cup of Campbells Chicken Stock (100% natural)
Half a Maissel Chicken Stock Cube
1 cup of Oat Milk (any lite milk will do)
1 tablespoon of thickened cream (more if you want)
Dash of ground black pepper.
Tips
This would work with any kind of flour and any kind of milk, but the thing I wouldn't leave out is the real chicken stock liquid.
Directions
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