FIVE Kitchen | Mushroom soup with dill & 5 Olive Oil
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Mushroom soup with dill & 5 Olive Oil

A handful of ingredients and easy to make.
Very low in cholesterol and calories.
Very good source of Vitamin B2 (39% of daily needs).
Experiment with different kind of mushrooms!
4

~40'

(prep.~10′ + cook.~30′)

135Kcal

Calories

4g

Protein

7g

Carbs

10g

Fat*

*mostly mono unsaturated fatty acids

Ingredients

  • White mushrooms, 350g/12oz, quartered
  • Onions, 1 small (white or red), chopped
  • Warm water or stock of your preference, 4 cups
  • Fresh dill, chopped (~1/3 cup)
  • Greek Yogurt 2%, ΒΌ cup
  • 5 Extra Virgin, 2 TBS
  • Salt and Pepper to taste (Recommendation: 1/2tsp each)

Execution

  1. Using a medium pot on high heat, add 5 Olive Oil.
  2. When oil is warm, add onion and mushrooms and saute for 5-8 minutes, until soft.
  3. Add 4 cups of warm water or stock of your preference, turn the heat to low and simmer for about 10 minutes with the lid on.
  4. Turn the heat off, add dill and let it rest for 10 minutes with lid on.
  5. When lukewarm, add yogurt and mix until blended. Serve warm.