Free Healthy Recipe - Cream of Mushroom soup

Dairy free, Low fat, Low sugar, Wheat Free

Copyright John Paul Urizar

500 grams Portibello mushrooms, sliced
1 tbsp olive oil
½ cup groats
1 tbsp Mugi miso, (level)
1 onion sliced in half moons
1 clove garlic, sliced
2 tbsp parsley

Heat oil in a medium saucepan, add onions and garlic. Cook for 2-3 minutes. Next add parsley and mushrooms, stir through and cook for 5 minutes. Add pine nuts and water and bring to a boil. Add groats and turn down heat to simmer for 50 minutes.
Place miso into a small bowl and add 1-2 tablespoons of the broth and make into a paste. Place the contents of the soup into a blender and blend until smooth. Return soup to the saucepan and add the miso. Gently heat through and do not boil. Serve with a garnish of parsley.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 80 mins
Ready in: 90 mins

Suitable for:
Dinner, Entree, Soup
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Nutritional Information - Per Serve
Kj 645 kj
Calories 154 kcal
Fat 7.9 g
Saturated Fat 0.7 g
Total Carbohydrate 13 g
Total Protein 6.4 g
Fibre 4.6 g

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