Mushroom Soup in the soup maker
Mushroom Soup in the soup maker. A creamy garlic mushroom soup cooked in the soup maker machine. Easy to prepare and Syn Free on Slimming World. If you love mushrooms you will love my mushroom soup in the soup maker.
- 500 g Mushrooms
- 3 Large Garlic Cloves
- 100 ml Milk
- 100 ml Greek Yoghurt
- Salt & Pepper
- Fresh Rosemary
Clean, dice and peel your mushrooms and place them into the bottom of your soup maker.
Peel and dice your garlic and place in the soup maker.
Season with salt and pepper.
Add a few sprigs of fresh rosemary.
Pour over the soup ingredients 300ml of water.
Place the lid on the soup maker and cook on the chunky soup setting for 28 minutes.
When cooked give a quick stir and add in the Greek Yoghurt and milk.
Press down on the blend button and blend until smooth.
You will probably notice that I set to chunky soup and not smooth. This is because the yoghurt and milk if added too early can cause the soup to curdle.
Another reason is that the mushroom soup often needs a stir first and you can end up burning the bottom of your soup maker. If you are on a dairy free diet you can swap the milk and yoghurt for 200ml of light coconut milk.
Calories: 65kcal | Carbohydrates: 7g | Protein: 7g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 439mg | Fiber: 1g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 3.3mg | Calcium: 65mg | Iron: 0.6mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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