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CREAM OF MUSHROOM SOUP WITH CRISPY ONIONS

CREAM OF MUSHROOM SOUP WITH CRISPY ONIONS : healthy soup recipes

 

Server  4      Calories 378                 Fat 32g

Preparation 15mins       cooking time 30mincream-of-mushroom-soup-with-crispy-onions

INGREDIENTS

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

DIRECTIONS

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

 

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