Mushroom soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 800 | g | Button mushrooms sliced |
| 50 | ml | Sunflower oil |
| 5 | g | Thyme leaves |
| 1.7 | l | KNORR 1-2-3 SOUP Mushroom 200ptn |
Preparation
Advance Preparation
Warm the serving bowls.
Method
1. Wash and prepare the vegetables. Cover and refrigerate until required for use.
2. Over a medium heat sauté off the mushrooms with the oil until slightly browned. Chill, cover and refrigerate until needed.
3. Make up the soup as per manufacturers instructions, using 102g mix for 1.7L soup. Bring to the boil and keep hot.
4. Add the mushrooms and thyme. Bring back to the boil, simmer for 2 minutes.
5. Serve ladled into warmed bowls.
Handy Hints:
To intensify the mushroom flavour, add 30ml KNORR Porcini Finishing Bouillon to the above recipe. Bulk out the soup by adding cooked butter beans and chopped sugar snap peas.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
