Mushroom Soup

Total Time: 45 minutes

Cook Time: 35 minutes

Prep Time: 10 minutes

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Ingredients

  • 2 tbsp. coconut oil
  • 1 onion, sliced
  • ½ leek, chopped
  • 5 ⅓ cups (500g) mushrooms, sliced
  • 1 small carrot, chopped
  • 1 small parsnip, chopped
  • 1 small potato, peeled, cubed
  • 2 ½ cups (600ml) vegetable stock
  • scant ½ cup (100ml) cream fraiche

Instructions

  1. In a large pot, heat the oil, and sauté the chopped onion and sliced leek for about 3 minutes.
  2. Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then. Add the carrot, parsnip and potato. Mix well and cook for 3 - 4 minutes. Season with salt and pepper.
  3. Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 minutes. until the vegetables are soft.
  4. Mix with a hand blender until smooth, add cream at the end and serve.

Notes

Nutrition Information:

YIELD: 4

Serving Size: 1

Amount per serving

Calories: 204 kcal

TOTAL FAT: 11g

CARBOHYDRATES: 23g

PROTEIN: 6g

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