Mushroom soup

2
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
This earthy soup makes for a warming meal on cold days

Ingredients

Olive Oil

1 tablespoons

Shallots

125 g, finely chopped

Garlic

2 clove(s), crushed

Dry Sherry

2 tablespoons

Mushrooms

650 g, chestnut, sliced, plus 4 whole

Vegetable stock cube(s)

1 cube(s), to make 750ml stock

Borlotti beans, cooked

1 can(s), large, drained, drained and rinsed

Rosemary, Fresh

1 sprig(s)

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

4 tablespoons

Parsley, fresh

4 sprig(s), fresh, to serve

Instructions

  1. Heat the oil in a large pan set over a medium heat. Add the shallots and cook for 4 minutes until soft, then add the garlic and cook, stirring, for a further 30 seconds. Stir in the sherry and cook for 2 minutes until almost evaporated.
  2. Add the sliced mushrooms to the pan and cook, stirring, for 4 minutes or until soft. Add the stock, beans and rosemary and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  3. Remove and discard the rosemary, then use a stick blender to blitz the mushroom mixture to a smooth soup.
  4. Meanwhile, mist a nonstick frying pan with cooking spray and set over a medium heat. Slice the whole mushrooms and fry for 4 minutes. Divide the soup between four bowls and swirl 1 tablespoon yogurt through each. Serve topped with the fried mushrooms and parsley.

Notes

Serve each bowl with 1 toasted brown sandwich thin for an extra 3 SmartPoints per serving.

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