Exotic Mushroom Soup
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 102 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 0 |
| carb | 13 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 813 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 14 |
| vit A | 91 |
| vit C | 10 |
| folate | 10 |
This dark broth, full of mushrooms and vegetables, is an enticing change from the usual creamed mushroom soup. You can use shiitake or oyster mushrooms as well — just remove the tough stems. If no exotic mushrooms are available, substitute white button mushrooms.
Ingredients
Preparation
In large saucepan, heat oil over medium heat; cook onion, garlic, carrots, thyme and pepper, stirring occasionally, for 5 minutes or until onion is softened.
Add mushrooms; cook, stirring often, for about 15 minutes or just until mushrooms are golden and no liquid remains.
Add stock and bring to boil; reduce heat and simmer for 10 minutes.
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