Creamy Mushroom Soup with Feta
4Serves
EasyDifficulty
15 MINSPreparation
25 MINSCooking
A rich and flavourful winter warmer, this mushroom soup is enriched with evaporated milk for a calcium boost and deliciously creamy finish.
Ingredients
2 tablespoons olive oil
2 onions, thinly sliced
500g mixed mushrooms, Swiss brown, cup or field, thinly sliced
1 medium potato, peeled and chopped
2 1/2 cups salt-reduced vegetable or chicken stock
375ml can evaporated milk
100g feta
fresh thyme leaves (optional)
freshly ground black pepper
2 onions, thinly sliced
500g mixed mushrooms, Swiss brown, cup or field, thinly sliced
1 medium potato, peeled and chopped
2 1/2 cups salt-reduced vegetable or chicken stock
375ml can evaporated milk
100g feta
fresh thyme leaves (optional)
freshly ground black pepper
Method
- Heat oil in a large saucepan over medium heat, add onion and cook, stirring for 5 to 7 minutes or until softened. Add mushroom. Cook, stirring, for a further 5 to 7 minutes or until has softened.
- Add potato, stock and evaporated milk. Bring to the boil then reduce heat, cover and simmer for 10 minutes or until potatoes are soft and liquid has reduced slightly. Blend soup in batches, until smooth.
- Gently warm soup over medium heat and season with pepper. Reduce heat to low. Cook, stirring, for 5 minutes or until warmed through. Ladle into bowls or a thermos and serve topped with feta and thyme leaves.
Handy Tips
This soup is ideal for keeping in a thermos to enjoy after sport or activity.