Monday, 23 March 2015

Creamy Mushroom Soup


My sister made this delightful soup for us one Christmas Day – we were all practically licking our bowls and were torn with whether or not having another bowl would spoil the rest of the Christmas feast we had waiting for us!! It was that good!!
She loosely bases the recipe on a recipe card I think she got from a supermarket, but the recipe has changed and adapted over the time she has been making it!   I have adapted it here to make it fit in with my healthy eating plan – and I am pleased to say that my tweaks to do not disappoint!!  You still get a lovely flavoursome warm, cosy delicious soup!
The best part about it.. It’s so easy to make!  Limited ingredients, short cooking time.. But the flavours would suggest you had slaved over the stove for ages!
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves 4

You Will Need:
600g Mushrooms chopped – I used White Closed Cup – but you can use any you like
1 Large Onion - sliced
2 Medium Leeks - sliced
2 Stock Cubes – I used Chicken, but you can use Vegetable also
1 Litre of Water
3 Tbsp of Elmlea Single Light Cream Alternative
Frylight/Calorie Controlled Oil Spray
Salt & Pepper for Seasoning
If you like a bit of a herby kick – add a few leaves of thyme – but not too much to overpower..

Method:
Spray a large sauce pan with oil, and put on a medium heat
Add the Onions and Leeks and sauté for about 6-7 minutes, until translucent and soft
Add the mushrooms and cook for a further 3-4 minutes, until the mushrooms are softened and start to let out their natural goodness!
Prepare the stock cubes in boiling water and add to the pan
Season and simmer for 15 minutes
Blend the soup until smooth – you still want a few lumps to give it texture..
Once blended, add the cream – and serve! 
Add a little Parmesan on top - and indulge!

Weight Watchers Pro Point Value: 1PP Per PortionApprox Calories Per Portion: 62 Calories


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