Lactofree Mushroom Soup

Name: Lactofree Mushroom Soup
Ingredients: 50 g spreadable butter; 2 shallots (Chopped); 2 garlic cloves (Peeled and Chopped); 400 button mushrooms (Roughly Chopped); 600 ml vegetable stock; 1 pinch salt and Pepper; 100 ml cream; Chopped fresh parsley To Garnish

Get back to nature with this homemade mushroom soup. Follow the simple chop, fry and blend method and add Arla Lactofree cream to help thicken it out.

Ingredients

Spreadable butter	50 g
Shallots (Chopped)	2
Garlic cloves (Peeled and Chopped)	2
Button mushrooms (Roughly Chopped)	400
Vegetable stock	600 ml
Salt and Pepper	1 pinch
Cream	100 ml
Chopped fresh parsley To Garnish

Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.