Cream of Mushroom Soup

A simple favourite for all the family.
Serves: 4
  • 1 onion, diced
  • 1 medium carrot, peeled and diced
  • 2 sticks celery, sliced
  • 2 cloves garlic crushed
  • 250g mushroom
  • 1tsp fresh thyme
  • 1 Vegetable stock pot
  • 500ml water
  • 170g Carnation Evaporated Milk

You will also need...

  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins

    Cook time
    45 mins

Each serving typically contains

  • Energy 555kJ 132kcal 7%
  • Fat 4.8g 7%
  • Saturates 2.4g 12%
  • Sugars 11.3g 13%
  • Salt 1.11g 18%

of an adult's Reference Intake (RI)*
Energy per 100g: 181kJ/43kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Heat the oil in a deep sauce pan. Add the onion, carrot and celery and fry until soft and glassy.
  2. Add the mushrooms, garlic and thyme and cook for 5 minutes on a medium heat.
  3. Cover with 500ml of water and add the stock pot. Simmer for 15 minutes.
  4. Remove from the heat and add Carnation Evaporated Milk. Blend until smooth and return to a slow heat.

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