a creamy mushroom soup
A traditional Dutch soup that's hearty and delicately-flavoured in equal measure. Mushrooms make up the largest part of this warming traditional meal.
Allergens
Utensils
Tags
Mushrooms
250 grams
Leek
1 unit(s)
Shallot
1 unit(s)
Garlic
2 unit(s)
Ciabatta
2 unit(s)
Creme Fraiche
110 grams
Grated Italian Style Hard Cheese
20 grams
Chives
5 grams
White Wine Stock Powder
1 sachet(s)
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Halve, peel and thinly slice the shallot.
- Roughly chop the mushrooms. Peel and grate the garlic (or use a garlic press).
- Tear the ciabatta into roughly 2cm chunks.
- Pop the ciabatta chunks onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
- Bake in the oven until crispy and golden brown, 8-10 mins. Set aside for later.
- Place a pot over medium-high heat with a knob of butter.
- Once hot add the mushrooms and fry until browned 5-6 mins.
- Add the shallot, leek and garlic and cook until softened, 3-4 mins.
- Reduce the heat to medium-low and add the white wine stock and stir for 1-2 mins making sure it does not burn.
- Add 500ml water (per 2P) then boil for 3-4 mins on medium heat. Season to taste with salt and pepper.
- Blend the soup until smooth (or your desired consistency) then stir in the creme fraiche.
- Meanwhile, finely chop the chives.
- Divide your mushroom soup between bowls.
- Sprinkle over the croutons, chives and grated cheese.
1681
kJ
Energy (kJ)
402
kcal
Energy (kcal)
18.7
g
Fat
10.8
g
of which saturates
46.2
g
Carbohydrate
8
g
of which sugars
30.5
g
Dietary Fiber
12.7
g
Protein
7.2
mg
Cholesterol
3.66
g
Salt
