Mushroom Soup (The Nutrition Coach)

Name: Mushroom Soup (The Nutrition Coach)
Cuisine: European, British
Ingredients: 1 kilo (2.2lb) white button mushrooms, washed; 1 litre (2 and a bit pints) of water; 2 tbsp coconut oil or butter; 500ml beef or chicken broth; 1 red onion, finely chopped; 2 garlic cloves, crushed; small handful each of thyme and parsley, chopped; 1-2 tsp salt; the zest (finely zested with a microplane) and juice of 1 lemon; 1 rounded tbsp of mascarpone (or sour cream), and more to serve; white pepper (optional)

5 steps

Updated at: Thu, 17 Aug 2023 05:13:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories714.1 kcal (36%)

Total Fat39.6 g (57%)

Carbs45.5 g (17%)

Sugars4.6 g (5%)

Protein40.3 g (81%)

Sodium6064.5 mg (303%)

Fiber31.3 g (112%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 kilowhite button mushrooms

washed

1 litrewater

2 Tbspcoconut oil

500mlbeef broth

1 tspsalt

the zest, finely zested with a microplane and juice of

1 rounded tbspmascarpone

or sour cream, and more to serve

white pepper

optional

Instructions

Step 1

Blend the mushrooms and water in a high powered blender (in 2 batches if necessary).

Step 2

Pour into a heavy based pot, bring to the boil then reduce heat to about medium (turn your range hood fan on).

Step 3

After at least an hour (stirring occasionally) add 500ml broth. Bring back to the boil and then simmer for another 30 minutes to 1 hour. Add more liquid if it gets too thick for your liking.

Step 4

Heat coconut oil in a frying pan, add the onion, garlic and a sprinkle of salt. Sauté until softened, add the herbs. Tip all of this into the pot. Add the lemon zest and juice, mascarpone, pepper and a tsp of salt. Stir over low heat for a couple more minutes. Check seasoning and add more salt to taste.

Step 5

Ladle into bowls and garnish with another dollop of mascarpone. Nice with buttered sourdough toast if that’s your thing.