Soup
Cream of mushroom
PrepPr5 minCookCk10 minTotalTot15 minServesSrv6-8Ca:PCa:P1:1.0
Ingredients
- 1 kilo (2.2lb) white button mushrooms, washed
- 1 litre (2 and a bit pints) of water
- 2 tbsp coconut oil or butter
- 500 ml of homemade / quality gelatinous beef or chicken broth
- 1 red onion, finely chopped (Optional)
- 2 garlic cloves, crushed (Optional)
- small handful each of thyme and parsley, chopped (optional)
- 1-2 tsp salt
- the zest (finely zested with a microplane) and juice of 1 lemon
- 1 rounded tbsp of mascarpone (or non sour-cream), and more to serve
- white pepper (optional)
Directions
- Boil the mushrooms for 1-3 hours. (you can save the shroom broth)
- Chop the mushrooms and fry them with onion and garlic in butter.
- Once soft add broth and cream.
- Use an immersion blender till creamy.
Nutrition Facts
Per serving (1 of 7). Does not change when you scale ingredients.
- Calories 50.8
- Total Fat 37.1g
- Saturated Fat 28.9g
- Polyunsaturated Fat 0.9g
- Monounsaturated Fat 1.9g
- Cholesterol 17.7 mg
- Sodium 3369.5 mg
- Carbohydrate 4.6g
- Sugar 0.4g
- Protein 0.7g
- Calcium 12.4 mg
- Phosphorus 11.8 mg
- Ca:P ratio 1:1.0
- Vitamin A 3521.2 mcg
- Vitamin K 2.5 mcg
