4 Serves
81 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
737 mg / 4,700 mgSodium
1739 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and translucent.
Stir in the sliced mushrooms and cook until they have released their moisture and browned slightly.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low and simmer the soup, allowing the flavors to meld together.
Stir in the cream of mushroom soup to thicken the base and season with salt and black pepper to taste.
25
g75
g24
g
