Mushroom soup
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This earthy soup makes for a warming meal on cold days
Ingredients
Olive Oil
1 tablespoon(s)
Shallots
125 g
Garlic
2 clove(s)
Dry Sherry
2 tablespoon(s)
Mushrooms
650 g
Vegetable stock cube
1 cube(s)
Borlotti beans, cooked
1 can(s), large, drained
Rosemary, Fresh
1 sprig(s)
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
4 tablespoon(s)
Parsley, fresh
4 sprig(s), fresh
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.
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