Mushroom Soup

Mushroom Soup

2 servings
Preparation 20 min
Cooking 15 min

210 calories per serving 


Ingredients

16 button (white) mushrooms, thinly sliced   220 g
1 clove garlic, pressed or minced    
1/2 leeks, thinly sliced   150 g
1 tbsp butter, unsalted   14 g
1 tbsp olive oil   15 mL
1 tbsp white flour (all purpose)   8 g
1 tbsp rice, long grain   12 g
2 cups chicken broth, low-sodium   500 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 tbsp sour cream   30 mL
2 tbsp chives, fresh, chopped [optional]   6 g

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Thinly slice the mushrooms; press or mince the garlic; discard the dark green part of the leeks, keep the white and light green parts, then slice them thin.
  2. Melt the butter in a pot or saucepan over medium-low heat. Add the leeks and garlic, then sweat about 10 min until they are softened.
  3. During this time, heat the oil in a separate pan over medium-high heat. Add the mushrooms and sauté them in batches, so that they will turn golden-brown rather than 'boil' in the water released during cooking. Take the mushrooms out of the pan as they become golden-brown and set aside.
  4. When the leeks are softened, stir in the flour. Cook 2 min, with stirring, then add the rice and mushrooms (you may keep some mushrooms aside as a garnish). Pour in the broth, bring to a boil, then lower the heat and simmer about 15 min, until the rice is cooked. Season with salt and pepper to taste.
  5. Purée the soup in a blender, then distribute it into bowls. Garnish each bowl with a spoonful of sour cream, the optional chopped chives, and reserved mushrooms. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (360g)

Amount

% DV*

* DV = Daily Value

Calories

210

Fat

12 g

19 %

Saturated 5 g
+ Trans 0.2 g

25 %

Cholesterol

15 mg

Sodium

80 mg

3 %

Carbohydrate

19 g

6 %

Fibre

2 g

7 %

Sugars

3 g

Protein

8 g

Vitamin A

15 %

Vitamin C

10 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Calcium, Iron, Magnesium, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of :
Folacin, Manganese, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B12
Excellent source of :
Copper, Niacin, Potassium, Selenium, Vitamin B2, Vitamin K

More info


This recipe is in the following categories: Vegetables | Soups | Halal | Low Sodium | Christmas | Thanksgiving | Valentine's Day

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