Creamy Mushroom Soup

Lynsey's Kitchen

Creamy Mushroom Soup

A deep, earthy and Vegetarian bowl serving 4 people—rich in flavour and perfect for a cosy Saturday lunch!

Prep 5m

Cook 20m

Serves 4

Type Veggie

What you need

500g Mushrooms, sliced 1 Onion, chopped 2 Garlic cloves, crushed 1 Medium potato, diced 1 Vegetable stock cube 700ml Hot water 200ml Single cream 1 tsp Dried thyme Black pepper

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How to make

1

Load the Soup Maker

Add the sliced mushrooms, chopped onion, crushed garlic cloves, diced potato, vegetable stock cube, hot water, and dried thyme directly to your soup maker.

2

Blend and Cook

Secure the lid and select the smooth soup setting. Allow the machine to run its full cycle.

3

Finish and Serve

When finished, carefully open the lid and stir in the single cream. Season generously with black pepper and serve.

Saucepan & Blender Method

Don't have a soup maker? No problem. To make this on the hob:

• Add all the ingredients (except the cream) to a large saucepan.
• Bring to the boil, then reduce the heat and simmer for 20–30 minutes, or until the vegetables are completely soft.
• Carefully blend the mixture with a stick blender until smooth.
• Stir in the cream at the end. Add a little extra stock or water if the soup is too thick.

Tip: Always check the seasoning at the end as stock cubes can already be quite salty!

210Calories

16gFat

12gCarbs

6gProtein

Enjoy, Lynsey Queen of Clean xoxo

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Check out my books: "The Queen of Clean's Guide to a Sparkly Home" and "Quick & Clean Recipes for Busy Families"