Cream of Mushroom Soup (Soppa Kremuza Tal-Faqqiegh)

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 is 4 servings

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 by Step Method

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


No special items needed.

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