THE DAIRY KITCHEN
Creamy Mushroom Soup with Feta
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
25 MINS
Take this creamy mushroom soup off to the footy for a healthy winters lunch with a couple of store-bought cheese rolls.
Ingredients
2 tablespoons olive oil2 onions, thinly sliced
500g mixed mushrooms, Swiss brown, cup or field, thinly sliced
1 medium potato, peeled and chopped
2 1/2 cups salt-reduced vegetable or chicken stock
375ml can reduced fat evaporated milk
100g reduced fat feta
fresh thyme leaves (optional)
freshly ground black pepper
4 cheese topped rolls
Handy Tips
This soup is ideal for keeping in a thermos to enjoy after sport or activity.
Nutrition (per serve)
| Energy (kj) | 2414 |
| Sugars (g) | 18.2 |
| Protein (g) | 31.5 |
| Dietry Fibre (g) | 7.1 |
| Fat Total (g) | 21.2 |
| Sodium (mg) | 1269 |
| Saturated (g) | 7.4 |
| Calcium (mg) | 481 |
| Carbohydrates (g) | 61.9 |
| Iron (mg) | 2.2 |
Method
- Heat oil in a large saucepan over medium heat, add onion and cook, stirring for 5 to 7 minutes or until softened. Add mushroom. Cook, stirring, for a further 5 to 7 minutes or until has softened.
- Add potato, stock and evaporated milk. Bring to the boil then reduce heat, cover and simmer for 10 minutes or until potatoes are soft and liquid has reduced slightly. Blend soup in batches, until smooth.
- Gently warm soup over medium heat and season with pepper. Reduce heat to low. Cook, stirring, for 5 minutes or until warmed through. Ladle into bowls or a thermos and serve topped with feta and thyme leaves. Serve with cheese rolls.
