By Laura Brady
Red Wine And Mushroom Soup (Jack Monroe)
3 steps
Cook:35min
Tips: Replace the red wine with white wine and add a tablespoon of natural yoghurt just before blending for a lighter, more traditional creamy mushroom soup. garnish with some grated strong hard cheese.
Mix any leftover soup with a carton or tin of chopped tomatoes and some cooked red or brown lentils for a hearty pasta sauce that can be frozen in portions, and defrosted for a quick and easy dinner.
Updated at: Thu, 17 Aug 2023 09:02:54 GMT
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
3
Low
Nutrition per serving
Calories84 kcal (4%)
Total Fat1.4 g (2%)
Carbs11.9 g (5%)
Sugars4.8 g (5%)
Protein4.1 g (8%)
Sodium405.5 mg (20%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Gently clean any excess earth from the mushrooms with a clean tea towel, and break or slice them up. Peel and chop the onion and peel and crush the garlic. Put the mushrooms into a saucepan along with the stock, wine, thyme, onion and garlic.
Step 2
Bring to the boil, then reduce down to a simmer for 20 minutes for all the flavours to meld. Remove from the heat and pulse in a blender.
Step 3
Serve with extra chopped thyme to garnish.
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