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Mushroom Soup

This healthy take on cream of mushroom soup only uses 1 tablespoon of crème fraîche and is still just as delicious! With hints of garlic, shallot and parley there are plenty of classic flavours but add in a little apple cider vinegar for a slight twist and you won't regret it.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine British
Servings 2 people
Calories 190 kcal


  • 600 g mushrooms (choose your favourite)
  • 2 tbsp creme fraiche
  • 3 cloves garlic
  • 2 shallots (large)
  • 1 tbsp apple cider vinegar
  • handful parsley
  • 500 ml vegetable stock
  • 1 tbsp olive oil


  • Finely chop the garlic and shallots and set aside. Roughly chop the parsley and mushrooms and set aside separately.
  • In a large pan, sweat the shallots and garlic by lightly frying in the olive oil on a low to medium heat. After a few minutes add the apple cider vinegar and cook for a further minute.
  • Next, add the mushrooms, salt and pepper and cook out the water for around 10 minutes, keeping the heat at medium.
  • Add the vegetable stock, bring to the boil, turn the heat down and simmer for 8-10 minutes.
  • Give the soup some time to cool before blending it in a food processor until smooth.
  • Add back to the pan, add in the creme fraiche and stir until hot. Serve immediately with fresh parsley and optional fried mushrooms.

Nutrition (per serving)

Calories: 190kcalCarbohydrates: 19gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 1016mgPotassium: 1076mgFiber: 4gSugar: 11gVitamin A: 605IUVitamin C: 10mgCalcium: 39mgIron: 2mg

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