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Cream of mushroom soup
4.2 270 ratings
Prep. 10 min
Total 20 min
4 portions
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Ingredients

  • button mushrooms cut into halves
    400 g
  • water
    500 - 550 g
  • milk
    200 g
  • Vegetable stock paste (see Tips)
    1 tbsp
  • plain flour
    50 g
  • salt (optional)
    ½ tsp
  • pouring (whipping) cream
    50 g
  • fresh parsley leaves only
    4 sprigs
  • cream cheese (optional)
    40 g

Difficulty

easy

Nutrition per 1 portion

Sodium 573.9 mg
Protein 6.5 g
Calories 742.6 kJ / 176.8 kcal
Fat 10.3 g
Fibre 1.7 g
Saturated Fat 6.4 g
Carbohydrates 12.7 g

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