Mushroom soup
found in Starters - Soup
 | Vegetarian |  | Nut Free |
Prep: 20 minutes
Cook: 20 minutes
Difficulty:
Moderate
This earthy soup makes for a warming meal on cold days
Ingredients
- 1 tbsp olive oil
- 125g shallots, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp sherry
- 650g chestnut mushrooms, Plus one extra per person
- 750ml vegetable stock
- 240g borlotti beans, weight after draining, rinsed
- 1 bunch(es) rosemary
- 4 sprays calorie controlled cooking spray
- 4 tbsp greek yogurt
- 4 bunch(es) parsley
Directions
1
Heat the oil in a large pan set over a medium heat. Add the shallots and cook for 4 minutes until soft, then add the garlic and cook, stirring, for a further 30 seconds. Stir in the sherry and cook for 2 minutes until almost evaporated.
2
Add the sliced mushrooms to the pan and cook, stirring, for 4 minutes or until soft. Add the stock, beans and rosemary and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
3
Remove and discard the rosemary, then use a stick blender to blitz the mushroom mixture to a smooth soup.
4
Meanwhile, mist a nonstick frying pan with cooking spray and set over a medium heat. Slice the whole mushrooms and fry for 4 minutes. Divide the soup between bowls and swirl 1 tablespoon yogurt through each. Serve topped with the fried mushrooms and parsley.
