INGREDIENTS:

  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 75g/3oz dried porci­ni mush­rooms, chopped
  • 125g/4oz pota­toes, chopped
  • 300g/11oz mush­rooms, sliced
  • 750ml/3 cups veg­etable stock/broth
  • 250ml/1 cup se­mi skimmed/half fat milk
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. 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.
  3. You could add two tea­spoons of chopped rose­mary to this soup ei­ther as an in­gre­di­ent or as a serv­ing gar­nish.

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