Cream of Mushroom SoupJoel Ferren
- 1 tbsp. butter
- 1⁄2 medium onion, chopped
- 400g sliced button mushrooms
- 21⁄2 cups vegetable stock
- 1⁄2 cup Glucerna powder
- 2 tbsp. thickened cream
- Parsley to garnish
- Salt and pepper to taste
- Melt butter in soup pot. Add onion and mushrooms and cook until softened.
- Add stock and bring to boil. Cover and simmer for 15 minutes.
- Blend with stick blender until smooth. Add Glucerna powder and blend again.
- Serve with small swirl of cream
For more details on Glucerna, go to glucerna.com.au
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