CREAM OF MUSHROOM SOUP WITH CRISPY ONIONS : healthy soup recipes
Server 4 Calories 378 Fat 32g
Preparation 15mins cooking time 30min
25g (1oz) butter
1 tbsp extra virgin olive oil
4 spring onions, chopped
2 x 200g punnets Mushrooms, chopped
1 medium potato, peeled and chopped
850ml (11/2 pints) vegetable stock
Sea salt and freshly ground black pepper
4 tbsp extra thick cream
Juice of ½ Lemon
Chopped fresh parsley, to garnish
For the onions
Sunflower oil, for frying
1 large onion, finely sliced into rings
1 tbsp plain white flour
Heat the Butter and oil in a large saucepan and fry the spring onions and mushrooms over a medium to high heat for 5 minutes, until softened and most of the juices been evaporated.
Add the potato, vegetable stock and seasoning and bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the potatoes are tender. Allow to cool.
Meanwhile, prepare the onions, heat about 1cm (1/2in) oil in a frying pan. Coat the onions in the Flour, add to the pan and cook for 5minuter or until crisp and lightly golden. Drain on kitchen paper.
Puree the soup in a liquidizer or food processor and return to the saucepan, stir in the cream and lemon juice and gently reheat. Ladle the soup into bowls and top with the crispy, to garnish.
Check this Soup Recipes : PROVENCAL – STYLE SOUP WITH SPRING ONION PESTO