Norwegian Creamy Mushroom Soup with Dill
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Ingredients
- 400 g mushrooms
- 1 onion
- 600 ml vegetable stock
- 150 ml double cream
- 15 g fresh dill
- 20 g butter
Nutrition (per serving)
- Calories
- 250 kcal
- Protein
- 4.8 g
- Carbohydrate
- 7.1 g
- of which sugars
- 5.3 g
- Fat
- 22.5 g
- of which saturates
- 13.9 g
- Fibre
- 1.6 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter and fry the chopped onion for 3-4 minutes until softened.
- 2
Add the sliced mushrooms and fry for 6-8 minutes until golden.
- 3
Pour in the vegetable stock, bring to a simmer and cook for 10 minutes.
- 4
Blitz the soup with a stick blender until smooth, then stir in the double cream.
- 5
Scatter over the chopped dill and serve.
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