Mushroom soup

This creamy mushroom soup is short on prep and full of flavour. Serve as a main meal with crusty bread or as a starter.

The ingredient of Mushroom soup

1. 1 brown onion, finely chopped
2. 500g thinly sliced mushrooms
3. 1 tablespoon Dijon mustard
4. 4 cups (1L) chicken stock or vegetable stock
5. 1/2 cup (125ml) thickened cream

The instruction how to make Mushroom soup

1. Heat a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the mushroom and cook, stirring, for 5 mins or until mushroom is tender. Add mustard and stir to combine. Add the stock and bring to a simmer. Cook, stirring occasionally, for 15 mins or until heated through and soup thickens slightly. Set aside to cool slightly.
2. Use a stick blender to blend until smooth. Stir in half the cream. Season.
3. Ladle soup evenly among serving bowls. Drizzle with remaining cream.

Nutritions of Mushroom soup

calories: 156.784 calories
fatContent: 12 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 4 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 5 grams protein
cholesterolContent:
sodiumContent: 1058 milligrams sodium