Mushroom Soup
Incredibly flavourful mushroom soup recipe that is ready in minutes and gone in seconds!
One of the most flavourful mushroom soups you will ever enjoy. Tender mushrooms in a light creamy broth makes the perfect lunch or light dinner. It is so easy to make. Just one pot and a handful of ingredients come together to create this delicious soup.
I love mushrooms, and in this recipe, just about any kind of fresh mushroom will work really well. If you don't have Boursin cheese where you are, an excellent alternative is mascarpone cheese. If using mascarpone, add some garlic powder and herbs (parsley, thyme, ground black pepper, etc.) to fill out the flavour. I would also recommend using the chicken stock instead of the vegetable stock in this case as well.
This soup is gluten-free and suitable for ovo-lacto vegetarians.
Ingredients
(Makes 2 servings)
1 teaspoon plant-based butter (or ghee, or dairy-based butter)
1/2 medium sweet onion, finely chopped
1 cup white mushrooms, sliced (or cremini, bella, etc.)
pinch salt
1/3 cup garlic and herb Boursin soft cheese (1/2 package)
2 cups vegetable stock (or chicken stock)
1 teaspoon truffle powder (optional)
Directions
In a medium saucepan over medium-high heat, add the butter and melt. Once the butter is sizzling, add the onion and sauté until softened and becoming translucent (about 5 minutes). Add the sliced mushroom and pinch of salt. Sauté until most of the moisture has left the mushrooms (about 8 to 10 minutes).
Add the Boursin and stir continuously as it starts to melt and combine with the mushroom and onion. Add the stock and mix well until it comes to a boil. Reduce heat and cover. Simmer for 20 minutes, or until the mushrooms are soft and the flavours have combined.
Serve with a sprinkling of truffle powder (optional).
Nutritional Information Per Serving:
total calories = 207 | total fat = 16.21g | saturated fat = 10.4g | cholesterol = 21.88mg | sodium = 1062.85mg | net carbohydrates = 9.5g | dietary fibre = 1.25g | sugars = 7.16g | protein = 5.93g
