Skinny Mushroom Soup

Recipe is contributed by Ms Jolyn Wong, Dietitian at Minmed Group Pte Ltd

Serves: About 2
Time: 30 minutes

Ingredients

• Button mushroom, cleaned and sliced, 300g
• Large white onion, finely chopped, 1
• Garlic, finely chopped, 3 cloves
• Soft margarine/unsalted butter, 1 tbsp
• Plain flour/wholemeal flour, 1 tbsp
• Water, 400ml
• Fresh soya milk (high calcium omega no sugar added), 125ml
• Black pepper, ¼ tsp
• Lower-sodium salt, ¼ tsp
• Dried thyme leaves, ¼ tsp
• Dried parsley, ¼ tsp

Method

Mushroom mixture

1. Add in onion and garlic in a non-stick pan over medium low heat. Cook both until softened. Stir occasionally.
2. Arrange mushroom in the pan.
3. Flip the mushroom only when they release their juices (around 3 mins).
4. Turn off heat once mushroom’s fluid is reduced. Set aside.

Mushroom Soup Base

5. Melt soft margarine in a pot over low heat.
6. Slowly add in flour and stir until well mixed.
7. Slowly add in water and stir gradually for 5 minutes over medium heat.
8. Add in pre-cooked mushroom mixture and stir gradually.
9. Add in NutriSoy Fresh Soya Milk High Calcium Omega, No Sugar Added.
10. Season with GoodSalt® (Lower Sodium Salt), black pepper, dried thyme leaves and dried parsley.
11. Let it simmer with lid on for another 5 minutes.
12. Serve the soup with toasted bread and enjoy!

Watch the recipe here: