Monday, February 23, 2015

Cream of mushroom soup

I am trying to lose 3 kg and find I am not really good with diets (I have a hard time sticking to them). The only things that seem to work for me is working out, eating well and avoid eating too much carbs at night. This means that for dinner, I enjoy making soups, like this one. A creamy mushroom soup.



Olive oil to sautee the veggies
1 onion, chopped
2 sticks, celery, chopped
400 g, mushrooms, sliced
3 cloves, garlic, crushed
3 tablespoons, all purpose flour
2 cups, low sodium vegetable broth
frozen spinach (optional)
Sea salt to taste
Rice cream and green onions for decoration


Heat the olive oil in a large sauce pan over medium heat and  sautee onion, celery, garlic and mushrooms and a little bit of salt. Cook until the mushrooms lose most of their water and the onions are translucent. Add the flour and mix well until the veggies are all coated. Add the broth. The flour will eventually allow for the broth to thicken a little. Let simmer for about 15 min. Pour 3/4 of the mixture in a mixer and blend until smooth. Return to the pan with the rest of the veggies. This way, your soup won't be completely smooth but you will still have chunks of mushrooms and celery in it (which I prefer). You can then add the spinach and rectify the seasoning to taste. Decorate with rice cream and green onions before serving.

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