Ingredients

The following ingredients have 6 Servings
  • Low cal cooking spray
  • 1 medium onion (diced)
  • 2 medium potatoes (peeled and diced)
  • 250 g white mushrooms chopped
  • 1 L chicken or vegetable stock
  • 350 ml skimmed milk
  • 1 tbsp corn flour mixed with 2 tbsp. cold water
  • Salt and pepper
  • Some extra mushrooms left over for garnish
  • 1 tbsp chopped parsley

Instruction

  • Spray the bottom of a large saucepan, 5 times, with the low cal cooking spray. Turn on a high heat under the saucepan and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
  • Add the diced onion and soften it, stirring continuously for about 4 – 5 minutes, then add the diced potato and the chopped mushrooms. Stir for a further 3 – 4 minutes.
  • Add the stock and simmer together for 20 minutes until the potatoes are soft. Remove from the heat.
  • When the soup has cooled, blitz it in a blender / food processor and return to the pan.
  • Add the milk, the corn flour, and then stir to thicken. Add more corn flour (mixed in cold water first) if a thicker consistency is required.
  • Season to taste and then serve garnished with the mushrooms and parsley.