Mushroom Soup

Mushroom Soup

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Mushroom Soup

  • 50 g Lactofree Spreadable
  • 2 Shallots (Chopped)
  • 2 Cloves of Garlic (Peeled and chopped)
  • 400 g Mushrooms (Roughly chopped)
  • 600 ml Vegetable Stock
  • Salt and Pepper
  • 100 ml Lactofree Cream
  • Chopped parsley To Garnish


Heat the spreadable in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.

Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.

Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.

Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.