Quick & Easy Mushroom Soup

Recipe is contributed by Ms Lauren Ho, former Dietitian/Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Shiitake mushrooms, washed and sliced, 1 packet
• Onion, sliced, 1 medium
• Flour, 1 tbsp
• Canola or corn oil, 1 tbsp
• Skimmed milk powder, 1 cup
• Water, 4 cups
• Salt, ¼ tsp
• Black pepper, 1 tsp
• Coriander (cilantro) leaves, 1 handful

Method

1. Heat the oil in a non-stick saucepan and fry the onion for 1 minute.
2. Add mushrooms and stir for 3 minutes.
3. In a bowl, combine the flour with skimmed milk powder and some water until well mixed, without lumps.
4. Add the flour and skimmed milk mixture to the saucepan. Stir to mix well, then add the rest of the water, salt and black pepper. Cook for a few minutes until the mixture boils. Turn off the heat and leave the soup to cool.
5. Once the soup has cooled, transfer half of it into a blender, and puree until well blended.
6. Repeat the process with the rest of the soup.
7. Finally, garnish with some coriander leaves and serve.

Nutrients per serving
Energy: 131 kcal
Protein: 9g
Total Fat: 4g
Carbohydrate: 17g
Sodium: 246mg
Dietary Fibre: 2g
Calcium: 225mg