• 1 onion, chopped
  • ½ tsp nut­meg
  • 125g/4oz pota­toes, chopped
  • 500g/1lb 2oz mush­rooms, sliced
  • 750ml/3 cups veg­etable stock/broth
  • 250ml/1 cup se­mi skimmed/half fat milk
  • 4 tsp low fat crème fraiche
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onions in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er, ex­cept the crème fraiche. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the pota­toes are ten­der. Blend the soup to a smooth con­sis­ten­cy. Sea­son and serve with a tea­spoon of crème fraiche stirred through each bowl.
  3. Fresh­ly chopped tar­ragon or chives make a good gar­nish for this soup.