Cream of Mushroom Soup
- 1 kilo of mushrooms, sliced
- 2 medium onions, sliced
- Few sticks of celery, sliced
- 3 x Continental soup ‘gels’
- 1 1/2 litres of water, approximately
- handful of parsley, chopped
- 1 cup of cream or milk
- Salt and pepper to taste
Sweat the onions until softened, add the celery and cook a couple of minutes, then add the mushrooms and cook until tender. (If making the high fat version - for the Low Carb, High Healthy Fat lifestyle - use about 50g or more of butter to sweat the veggies. If making the lower fat version just spray the pan with a good coating of cooking spray and add a little water if required to keep the veggies cooking).
Make up the stock and water and pour over the veggies. Season, bring to the boil then turn down and simmer for about 30 minutes. Using a stick blender, blend until almost smooth. Add parsley and cream or milk, check seasoning and let simmer a few minutes more to warm through.
To make a complete meal, add 100g of cooked chicken or 50g haloumi per bowl.