Vegetarian Mushroom Soup
Vegetarian Mushroom Soup
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 144 |
| pro | 5 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 10 mg |
| sodium | 819 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 11 |
| vit A | 4 |
| vit C | 12 |
| folate | 12 |
High in B vitamins and minerals, this springtime mushroom soup is a delicious starter or vegetarian main course.
Ingredients
Preparation
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.
Additional information : Serve with: Radish and Spinach Salad
- Keywords : Soup; Lunch; Vegetarian; Mushrooms; Potatoes; Sour Cream; Butter;
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