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Mushroom Soup
An easy to make immunity boosting healthy mushroom soup.
Ingredients
Instructions
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In a large pot, heat the oil, and sauté the chopped onion and leek for about 3 minutes.
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Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then.
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Add the carrot, parsnip and potato. Mix well and cook for 3-4 minutes. Season with salt and pepper.
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Pour in the hot vegetable stock and bring to the boil. Simmer, covered for about 15 minutes, until the vegetables are soft.
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Mix with a hand blender until smooth, add cream at the end and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 204kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 23g8%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium.
