Mushroom Soup
A delicious, wholesome soup perfect for a cold winter's day.
Preparation Time: 12 mins
Cooking Time: 20 mins
Yield: 6 x 1 cup servings
Ingredients
- 8 oz mushrooms with stalks, finely chopped
- 1 1/2 oz onion, finely chopped
- 3 Tbsp light buttery spread (2 oz)
- 3 Tbsp all-purpose flour (1 oz)
- 1 1/2 pint boiling water
- 2 chicken stock cubes
- 2 cup nonfat milk
- 1 tsp freshly ground black pepper, or to taste
- 1 Tbsp sherry
- 1/4 tsp ground or grated nutmeg
Directions: Standard directions Microwave directions
In a heavy-based saucepan stir-fry mushrooms and onion with buttery spread, until onion is golden and soft. Stir in flour then slowly add water, stirring while you do so.
Add stock cubes, milk and black pepper. Cook and stir over low heat for 10 minutes.
Add sherry. Just before serving add nutmeg.
Place mushrooms and onions in a microwavable dish with buttery spread.
Cover and cook on HIGH 4 minutes. Stir in flour then slowly add 1 cup water, stock cubes, nonfat milk, and black pepper. Stir well.
Cover and cook on MEDIUM HIGH 20 minutes. Remove and add 2 remaining cups of boiling water.
Just before serving add sherry and nutmeg.
Variations:
To further lower sodium, replace chicken stock cubes with low-sodium ones.
Serving suggestion is not included in the nutritional analysis.