Helen's Healthy Recipes

Healthy Mushroom Soup

Makes approx 5 pints/2.3 litres
Prep Time 10 mins
Cooking Time 20 mins

* 2lb/900g approx, Mushrooms, sliced thinly mushrooms-small  I use crimini and baby bellas
* 1 Tbsp Extra virgin olive oil (I spray the pan with olive oil)
* 2 Large onions, peeled and chopped
* 2 Cloves garlic, finely chopped
* 4 Heaped tbsp Plain/whole wheat flour  (white flour can be substitued)
* 4 Pints/Mushroom Stock or chicken stock
* 2 Bay leaves
* Handful of fresh parsley, finely chopped
* A sprig of fresh Thyme (leaves only) finely chopped
* Freshly ground black pepper

* Wipe the mushrooms with a damp kitchen towel to remove any dirt
* Slice mushrooms fairly thinly
* Chop the onions
* Heat the oil in a large saucepan
* Add the onions and garlic, cook for a few minutes until softened
* Turn up the heat and add the mushrooms and cook for about 5 minutes, stirring constantly
* Add the flour, and stir well to coat the mushrooms and onions
* Pour in the stock, stir and bring to the boil, add the bay leaves, parsley and thyme
* Simmer for about 15 minutes, stirring occasionally
* Remove the bay leaves
* Allow to cool slightly if preferred
* Either pour carefully into a food blender in stages, and blitz or use a hand held blender in the saucepan and blitz until smooth
* Season to taste
* Serve
* Freezes well

This recipe adapted from JamieOliver.com. Jan 2009  Recipe added by Leslie_J
Helen BarattaMushroom Soup