My soup this week was a mushroom soup, not a cream of mushroom soup, think french onion style but with mushrooms! This dish according to nutracheck, a portion was only 75Kcal. My large flat mushroom was missed off my breakfast on Sunday morning, so it inspired me to use it for my weekly lunches. If I’m honest this soup surprised me with it’s full flavour on Monday, so it’s certainly worth a try.
20g of dried porchini mushrooms
1 large flat mushroom
3 or 4 garlic cloves
500ml vegetable stock
Soak the dried mushrooms in warm water leave these to soak for 20mins.
Dice the onion and garlic cloves, once this is done add some oil to a large pan and heat.
Now add your onions and garlic into the pan, lower the heat and allow the onions to soften, 5 mins.
Dice your large flat mushroom and add this into the pan, stir, 1 min. Drain the rehidrated mushroom, but save the water for the next part. Add these mushrooms into the pan, stir, 1 min.
Pour in your stock and the ‘mushroomy water’ and leave to simmer for half an hour. Once your soup has simmered, leave it to cool and portion this up for your lunch, alternatively serve this warm straight away to friends and family.