Chunky Mushroom Soup

Name: Chunky Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
Ingredients: 20 g (1 oz) butter; 1 teaspoon olive oil; 1 large onion, diced; 1 leek, trimmed, cleaned and thinly sliced; 2 garlic cloves, crushed; 300 g (10 oz) chestnut mushrooms, roughly diced; 2 tablespoons plain flour; 500 ml (17 fl oz) vegetable stock; 400 ml (14 fl oz) milk; 1 tablespoon finely chopped tarragon; salt and pepper; crusty bread, to serve

6 steps

Prep:10minCook:30min

From ultimate soup maker

Updated at: Mon, 18 Sep 2023 08:48:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories157.7 kcal (8%)

Total Fat8.9 g (13%)

Carbs14.6 g (6%)

Sugars7.7 g (9%)

Protein5.5 g (11%)

Sodium608.5 mg (30%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

20gbutter

1 teaspoonolive oil

1onion

large, diced

1leek

trimmed, cleaned and thinly sliced

2garlic cloves

crushed

300gchestnut mushrooms

roughly diced

2 tablespoonsplain flour

500mlvegetable stock

400mlmilk

1 tablespoontarragon

Instructions

Step 1

• Heat the butter and oil in the soup maker using the sauté function.

Step 2

Add the onion, leek and garlic and saute for 3-4 minutes until beginning to soften, stirring frequently with a wooden spatula.

Step 3

Stir in the mushrooms until well combined, then cook, stirring, for another 2-3 minUtes.

Step 4

• Stir in the flour and cook for 1 minute. Pour in the stock a little at a time, stirring well between each addition. When all the stock is added, pour in the milk, then cook on the Chunky setting.

Step 5

• Stir the chopped tarragon into the soup and season to taste.

Step 6

Serve in warm bowls with crusty bread.