Creamy Mushroom Soup
A rich and filling Creamy Mushroom Soup that uses a mixture of mushrooms. The addition of wild rice gives the soup a lovely texture.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 people
- 550 g mixed mushrooms thinly sliced
- 75 g Wild Rice
- 8 shallots diced
- 2 celery stalks diced
- 3 garlic cloves crushed
- 1 head cauliflower chopped in to small pieces
- 1000 ml BRITA filtered water
- 1 tbsp wholegrain mustard
- 2 tbsp fresh parsley finely chopped
- 250 ml skimmed milk
- 2 tbsp corn flour
- 0.5 tbsp olive oil
Add the rice to a pan of boiling BRITA filtered water and simmer for 25 minutes.
Heat the oil in a large soup pan and add the shallots, celery and garlic and gently heat for 4 minutes.
Add half the mushrooms and the cauliflower and cook for 4 minutes.
Add the BRITA filtered water, mustard and parsley and simmer for 15 minutes.
Mix the milk and cornflour together and put aside.
Using a hand blender, blend the soup until smooth. Add the rest of the mushrooms, the cooked rice and the milk mixture to the blended soup and simmer for 5 minutes.
Serving: 1portion | Calories: 224kcal | Carbohydrates: 46g | Protein: 12g | Fat: 3g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 1211mg | Fiber: 9g | Sugar: 13g | Vitamin A: 290IU | Vitamin C: 76.5mg | Calcium: 147mg | Iron: 2.3mg