Vegetarian Mushroom Soup

Vegetarian Mushroom Soup Image by: Vegetarian Mushroom Soup Author: Canadian Living

High in B vitamins and minerals, this springtime mushroom soup is a delicious starter or vegetarian main course.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon each salt and pepper
  • 4 cups sliced mushrooms
  • 1 potato peeled and diced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable stock
  • 4 cups chicken stock
  • 1/4 cup light sour cream
  • 1 green onion chopped

Method

In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.

Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes. Top each serving with dollop of sour cream and sprinkle of green onion.

Nutritional facts <b>Per serving:</b> about

  • Sodium 819 mg
  • Protein 5 g
  • Calories 144.0
  • Total fat 5 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetarian Mushroom Soup

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