High in B vitamins and minerals, this springtime mushroom soup is a delicious starter or vegetarian main course.
- Portion size 4 servings
Ingredients
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
- Folate 12.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 12.0
