Easy Creamy Mushroom Soup – Soupmaker Style
If we ignore the jokes about mushrooms (husband knows loads and uses them every time) then there is still a lot of good stuff to say about a somewhat uninspiring look food.
There are loads of different types of mushrooms and all are part of the fungi family, though are often classified as vegetables for simplicity. One of the easiest things to do with mushrooms is to make them into a soup and being we are Soupmaker fans, here’s our recipe. This could be called a cream of mushroom soup but works just as well without the cream so I’m going with creamy mushroom soup instead!
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Why mushrooms?
While they may not look particularly amazing, mushrooms come packed with some impressive nutrients and benefits. For example, they are high in antioxidants in the way that carrots, tomatoes and some peppers are. These are the chemicals that fight free radicals, the nasty little buggers responsible for everything from the signs of
Mushrooms are also helpful to the
In terms of the numbers, one cup of chopped or sliced raw white mushrooms contains:
- 15 calories
- Zero grams of fat
- 2 grams protein
- 3 grams carbs
- 7 grams fibre
- 4 grams sugar
As well as these they also contain B vitamins such as B2 (riboflavin), B9 (folate), B1 (thiamine) and B3 (niacin). These help with jobs such as processing energy from food and for the health of red blood cells. They are the only vegan, non-fortified source of Vitamin D which makes them important for vegans who don’t get this mineral due to their non-animal product diet. Mushrooms also contain copper, iron and phosphorus in small amounts.
Can you use frozen sweetcorn?
Making the soup vegetarian
A quick note for vegetarians out there – you can easily make this soup into a vegetarian option by replacing the chicken stock with a veg stock. Sorry, we are meat eaters so we opt for the meat version first but it is simple to do a swap. And the recipe is also
Creamy Soupmaker Mushroom Soup
Easy soup to make with mushrooms using a soup maker
Ingredients
- 1/2 box mushrooms (around 10)
- 2 onions (small)
- 1 potato
- 2 cloves garlic
- 1 chicken stock pot
- 1 herb stock pot
- 2 tsp cornflour (plus water to bind)
- 1 knob butter
- double cream (as preferred)
Instructions
- Mix 1 pint of water with both stock cubes and heat in a pan until dissolved.
- Add the stock, diced onion, potato and garlic with sliced mushrooms and stock to the soup maker. Add cornflour mix and butter.
- Creamed soup option: Add cream to preferred taste
