Fresh mushroom soup - full of nutrition & goodness, perfect for the cooler months!


  • 3T butter

  • 2 cloves garlic

  • 1 leek

  • 600g mushrooms, roughly chopped

  • 1/3 c plain flour

  • 1 litre chicken stock

  • 125mls cream (optional)

  • salt & pepper to taste

  • continental parsley garnish


  • 1.

    Melt the butter until bubblines, add leeks & garlic, stir and cook for 5 mins.

  • 2.

    Add the mushrooms and continue to cook for 10 mins. stirring every few mins. Add flour & continuously stir until well mixed.

  • 3.

    Add stock gradually, still stirring until well combined. Over high heat, bring mix to boil then reduce heat to med. low - keep cooking with the occasional stir for 10-15 mins.

  • 4.

    Process with blender - texture depending on your taste, heat.

  • 5.

    To serve, drizzle desired amount of cream (you won't need much, as this is quite rich) and garnish with parsley.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 203kj
  • Fat Total 6g
  • Saturated Fat 2g
  • Protein 12g
  • Carbohydrate 25g
  • Sugar 8g
  • Sodium 1026mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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