Mushroom Soup

IngredientsQtyProteinFatCHO
Mushrooms, fresh and sliced - 500g
500g
15.5
1.5
11.5
Butter, grass fed - 2 tablespoons
40g
0
32
0
Olive oil, cold pressed - 2 tablespoons
40ml
0
40
0
Thyme, dried - 1 teaspoon
1tsp
0
0
0
Vegetable stock, cubes or fresh - 4 cups
1lt
4
4
8
Bay leaves - 2
2
0
0
0
Cream, not thickened - 1/2 cup
125ml
2.5
56
4
Salt and pepper to taste
to taste
0
0
0

Total per serve

0 0 0

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IngredientQtyProteinFatCHO
Green salad with two boiled eggs
2 cups
12
9
2

Serving Suggestion Totals

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Serves - 6
per Serve: with egg salad - 360 cal   /   1500 kJ


Swiss brown mushrooms give an earthy flavour, but the standard button mushrooms work fine as well. The fat content is high making it ideal for a ketogenic diet, but if you want to reduced the fat replace the cream with milk and/or reduce the butter and olive oil. 

 

  • Melt butter and olive oil in a large pot. Add thyme and mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned
     
  • Make your own stock, or use additive free stock cubes. Add stock and bring to a simmer. Cook for 4 to 5 minutes.
     
  • Use a hand held blender to puree the soup in the pot. Or transfer in batches to a food processor or blender. Make sure the soup has cooled before blending in a closed container.
     
  • Return to pot and heat again before stirring in the cream. Season to taste. Serve immediately.

 

 

  • Prep time - 20mins
  • Cooking time - 20mins
  • Serves - 6

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