Skip to main contentSkip to footer
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Mushroom soup by WW

Mushroom soup

3
2
2
SmartPoints® value per serving
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.

You might like

Start eating better than ever!

Find your plan