A warming bowl of creamy, mushroom soup that is deliciously filling but less than 500 calories.
For sheer ability to satisfy and comfort on a bad day, mushroom soup might be our favourite choice. Delicately flavoured with garlic, butter and shallots, this version is so creamy and indulgent, but it's still quick and simple to make. It serves two and it's ready in a little over half an hour. You can use any kind of mushrooms, or a combination. However, adding in at least a few chestnut or portobellini ones will deepen the earthy flavour of the soup. Finish with some freshly chopped parsley and served with some crusty bread for dipping.
- 50g butter
- 2 shallots, finely chopped
- 2 garlic cloves, peeled and chopped
- 400g mushrooms, wiped and roughly chopped
- 600ml vegetable stock
- Salt and freshly ground black pepper
- 100ml double cream
- Freshly chopped parsley, to garnish
- Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
- Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
- Remove from the heat and leave to cool for 5 mins. Remove a few mushrooms to add at the end for texture, then puree the remaining soup with a stick blender or transfer to a food processor and process until smooth.
- Stir the cream into the pureed soup and heat through gently for 2-3 mins. Return the unpuréed mushrooms to the pan and stir. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley.
Top tip for making mushroom soup
For an extra punch of flavour, why not add in whole wild mushrooms like porcini or shiitake. Available to buy dried in supermarkets, simply soak in boiling water for 30 minutes, drain and then sprinkle on top.
If you want to reduce the calorie count further, swap the cream for some half fat crème fraîche.
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Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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