Directions:
- Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
- Increase to high heat and add the mushrooms and cook for a further 5 minutes.
- Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
- Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
- Serve in bowls sprinkled with thyme and rye bread toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2324.41 Kcal (9732 kJ) | ||
| Calories from fat | 1628.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 180.96g | 278% | |
|---|---|---|---|
| Sodium | 23268.7mg | 970% | |
| Potassium | 426.19mg | 9% | |
| Total Carbs | 119.06g | 40% | |
| Sugars | 4g | 16% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 18.19g | 36% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 21.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 317.03 Kcal (1327 kJ) | ||
| Calories from fat | 222.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.68g | 278% | |
|---|---|---|---|
| Sodium | 3173.69mg | 970% | |
| Potassium | 58.13mg | 9% | |
| Total Carbs | 16.24g | 40% | |
| Sugars | 0.55g | 16% | |
| Dietary Fiber | 0.35g | 10% | |
| Protein | 2.48g | 36% | |
| Vitamin C | 0.6mg | 7% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.2mg | 7% | |
| Calcium | 3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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