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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

Veggie

Calorie Smart

Quick

Allergens:

Cereals containing gluten
Wheat
Milk
Milk
Soya
Cereals containing gluten
Egg
May contain traces of allergens
Wheat
Barley
Celery
Mustard
Sulphites

Ingredients

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

Nutrition Values

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.

Utensils

•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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