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Dutch Champignonsoep

Creamy Mushroom Soup
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
420 kcal
Protein
: 
15.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Milk
  • Soya
  • Cereals containing gluten
  • Egg
  • May contain traces of allergens
  • Wheat
  • Barley
  • Celery
  • Mustard
  • Sulphites
Serving amount

250 grams

Mushrooms

1 unit(s)

Leek

1 unit(s)

Shallot

2 unit(s)

Garlic

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)

110 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

5 grams

Chives

1 sachet(s)

White Wine Stock Powder

(May be present: Milk, Soya, Cereals containing gluten, Wheat, Barley, Celery, Mustard, Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Oil

Energy (kJ)1755 kJ
Energy (kcal)420 kcal
Fat18.4 g
of which saturates10.1 g
Carbohydrate51.3 g
of which sugars8.2 g
Dietary Fiber30.8 g
Protein15.7 g
Cholesterol7 mg
Salt3.6 g
Trans Fat0.2 g
Potassium231 mg
Calcium70 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Immersion blender
•Grater

Cooking steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Halve, peel and thinly slice the shallot. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). 

Finely chop the chives. Set aside for serving. 
Tear the ciabatta into roughly 2cm chunks.

2

Pop the chunks onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
Bake in the oven until crispy and golden brown, 8-10 mins. Set aside for later.

Place a pot over medium-high heat with a knob of butter. Once hot add the sliced mushrooms and fry until browned 5-6mins.Then add the shallot,leek and garlic and cook until softened, 3-4 mins.

 

3

Lower the heat to Medium-low and add the white wine stock powder and stir for 1-2 mins making sure it does not burn. Add 500ml water (Per 2P) then boil for 3-4 mins on medium-heat. Season to taste with salt and pepper. 

Blend the soup till smooth or desired consistency then stir in the creme fraiche.

4

Sprinkle over the croutons, chives and grated cheese and divide between bowls. 

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