Creamy Mushroom Soup

Servings: 4 | Amount Per Serving: 1/4

• Calories: 292 | Carbohydrates: 20g
• Fiber: 5g | Protein: 6g
• Sodium: 279mg | Sugar: 7g
• Total Fat: 20g | Saturated Fat: 6g
• Vitamin A: 1891IU | Vitamin C: 36mg
• Calcium: 214mg | Iron: 2mg
• Potassium: 739mg | Cholesterol: 15mg

• Prep Time: 5mins
• Cook Time: 25min
• Total Time:30min

Ingredients

• 1) 2 tablespoons butter
• 2) 4 tablespoons olive oil
• 3) 1 large onion, diced
• 4) 4 garlic cloves, minced
• 5) 1 medium potato, diced
• 6) 400gr portobello mushroom caps, large diced
• 7) Salt and pepper, to taste
• 8) 1 teaspoon dried thyme
• 9) 4 cups low sodium vegetable broth (or chicken broth)
• 10) 0.5 cup dry white wine
• 11) 1 tablespoon oregano
• 12) 1-2 tablespoons low sodium soy sauce
• 13) 1 laurel leaf

Steps

• 1) In a large pot, heat the butter and oil sauté onions for 4 minutes.
• 2) Stir in garlic for 30 seconds then add in mushrooms, potatoes and laurel leaf, and sauté for 5 minutes.
• 3) Season with salt, pepper, thyme and oregano to taste.
• 4) Deglaze the pot with the white wine, broth, and soy sauce.
• 5) Bring to a boil, then reduce to a simmer. Cover the pot and cook for 25-30 minutes.
• 6) At the end taste to adjust any seasonings to your preference.
• 7) Remove the pot from heat source and use an emersion blender and blend until smooth and creamy.
• 8) Portion out the soup to serve in your bowl.

Notes

• 1) Consdier adding a small cauliflower head, cut into florets, for extra vegetables. Add in step 4.