Creamy mushroom risotto soup recipe

Creamy mushroom risotto soup recipe


Warm up on a chilly night with this thick and creamy vegetarian mushroom soup, made even heartier with risoni pasta.

The ingredient of Creamy mushroom risotto soup recipe

  1. 1.5 litres salt-reduced vegetable stock
  2. 2 fresh thyme sprigs, plus extra to serve
  3. 60g butter
  4. 200g Swiss brown mushrooms, sliced
  5. 200g button mushrooms, halved
  6. 150g packet pasta mushroom mix (see notes)
  7. 1 brown onion, finely chopped
  8. 1 garlic clove, crushed
  9. 1 1/2 cups arborio rice
  10. 1/3 cup Bulla Cooking Cream
  11. 1/2 cup finely grated parmesan, plus extra to serve

The instruction how to make Creamy mushroom risotto soup recipe

  1. Place stock and thyme sprigs in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low.
  2. Meanwhile, melt 40g butter in a large heavy-based saucepan over high heat. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until well browned. Transfer to a bowl. Cover to keep warm.
  3. Melt remaining butter in same pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute or until rice is coated
  4. Reduce heat to low. Add 1/3 cup hot stock to rice. Cook, stirring, until liquid is absorbed. Repeat with stock, u00b9u2044u00b3 cup at a time, allowing liquid to be absorbed before each addition, until rice is almost tender (see notes). Add remaining stock and half the mushrooms. Cook for 3 to 4 minutes or until rice is tender.
  5. Stir in cream and parmesan. Top with remaining mushrooms, extra parmesan and extra thyme. Serve.

Nutritions of Creamy mushroom risotto soup recipe

calories: 461.987 calories
calories: 25.7 grams fat
calories: 16.1 grams saturated fat
calories: 38.2 grams carbohydrates
calories: 17.8 grams protein
calories: 57 milligrams cholesterol
calories: 2022 milligrams sodium
calories: NutritionInformation

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