10 June, 2019
Cream of Mushroom Soup
Cream of Mushroom Soup
Makes: 5 bariatric portions or 2 standard portions
Ingredients:
- 1 tablespoon butter
- 1 onion, roughly chopped
- 1 celery stalk, roughly chopped
- 2-3 garlic cloves
- 500g mushrooms
- 200g cauliflower, roughly chopped
- 3 cups chicken stock
- 1 teaspoon onion flakes
- 1 teaspoon celery salt
- 1 teaspoon turmeric
- 1/2 cup thickened cream
Method:
- Sauté the onion, celery and garlic in the butter until the onion has softened and is slightly translucent
- Add in the mushrooms and cauliflower tossing through the mixture
- Pour in the stock, onion flakes, celery salt and turmeric, cover with a lid and simmer over a low heat for 20 minutes of until the cauliflower is well cooked
- Blend until completely smooth
- Add salt to taste
- Stir through the cream before serving
Nutritional value:
- Calories: 179
- Total fat: 15.5g
- Total carbohydrates: 6.5g
- Total sugar: 1.1g
- Protein: 10.1g
Recipe Notes:
- This recipe is a great way to use cauliflower stems to prevent wastage
- Store in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.