Cream of Mushroom Soup (Soppa Kremuza Tal-Faqqiegh)

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Smaller mushrooms work better in this recipe because it keeps the color light. Adding the reserved vegetables when servings adds just a hint of texture."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (519.7 g)
  • Calories 200.1
  • Total Fat - 8.2 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 21.3 mg
  • Sodium - 340.4 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 13.2 g
  • Protein - 10.8 g
  • Calcium - 142.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.2 mg

Step 1

In a large saucepan melt the butter and as soon as it start to bubble add the carrots, onion and garlic. Fry for 5 minutes and add the oregano, salt and pepper.

Step 2

Add the mushrooms and continue to cook for 2 minutes.

Step 3

Add the stock and wine, bring to the boil and simmer for 3 minutes.

Step 4

With a slotted spoon, lift half a cup of the vegetables and place to the side for later.

Step 5

Blend the soup until you have a creamy mixture, add the milk and reheat on a very low heat. Serve in bowls and garnish with the reserved vegetables

Tips & Variations


No special items needed.

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