Directions:
- Saute onion and celery in vegetable oil until onions are translucent, about 5 minutes.
- Add garlic and mushrooms and continue to saute for 10 more minutes.
- Add the wine, stock, thyme and potato.
- Bring it to a simmer. Cook until the potato is tender.
- Puree soup with a hand blender, or in batches in a food processor.
- Season to taste, add the cream, and heat through, to just barely a simmer.
- Garnish:.
- Whip the cream until soft peaks form, add the flavouring of your choice. Spoon over the soup when you serve it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.96 Kcal (846 kJ) | ||
| Calories from fat | 103.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 20.25mg | 7% | |
| Sodium | 651.1mg | 27% | |
| Potassium | 303.76mg | 6% | |
| Total Carbs | 15.67g | 5% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.92 Kcal (263 kJ) | ||
| Calories from fat | 32.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 18% | |
|---|---|---|---|
| Cholesterol | 6.31mg | 7% | |
| Sodium | 202.86mg | 27% | |
| Potassium | 94.64mg | 6% | |
| Total Carbs | 4.88g | 5% | |
| Sugars | 1.27g | 16% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 1.75g | 11% | |
| Vitamin C | 0.6mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11mg | 4% | |
* 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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