WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Mushroom Soup

3
2
2
  • SmartPoints value per serving
  • Prep: 20 Mins
  • Cook: 20 Mins
  • Serves: 4
  • Difficulty: Moderate

This earthy soup makes for a warming meal on cold days.

Mushroom Soup

2
Prep: 20 Mins
Cook: 20 Mins
Serves: 4
Difficulty: Moderate
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Ingredients

  • 1 tablespoon Olive Oil
  • 125g Shallots, finely chopped
  • Garlic 2 clove(s), crushed
  • Dry Sherry 2 tablespoons
  • Mushrooms 650 g, chestnut, sliced, plus 4 whole
  • Vegetable stock cube(s) 1 cube(s), to make 750ml stock
  • Borlotti beans, cooked 1 can(s), large, drained, drained and rinsed
  • Rosemary, Fresh 1 sprig(s)
  • Calorie controlled cooking spray 4 spray(s)
  • 0% fat natural Greek yogurt 4 tablespoons
  • Parsley, fresh 4 sprig(s), fresh, to serve

Instructions

  1. Heat the oil in a large pan set over a medium heat. Add the shallots and cook for 4 minutes until soft, then add the garlic and cook, stirring, for a further 30 seconds. Stir in the sherry and cook for 2 minutes until almost evaporated.
  2. Add the sliced mushrooms to the pan and cook, stirring, for 4 minutes or until soft. Add the stock, beans and rosemary and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  3. Remove and discard the rosemary, then use a stick blender to blitz the mushroom mixture to a smooth soup.
  4. Meanwhile, mist a nonstick frying pan with cooking spray and set over a medium heat. Slice the whole mushrooms and fry for 4 minutes. Divide the soup between four bowls and swirl 1 tablespoon yogurt through each. Serve topped with the fried mushrooms and parsley.

Notes
Serve each bowl with 1 toasted brown sandwich thin for an extra 3 SmartPoints per serving.

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