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Forest Blend Mushroom Soup

25 min. | 514 kcal | easy |
Vegetarian, Family, Express
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1. Setup Preheat the oven to 400°F. Thinly slice the mushrooms and the onion.
2. Cook the mushrooms Heat a generous drizzle of oil in a big pot over medium-high heat. Cook the mushrooms 5-7 minutes until colored. Add salt.
3. Add the broth Add the onion and brown sugar and cook 4-5 minutes. Add the broth cube, miso and 4 2P | 6 3P cups of water. Bring to a boil. Simmer the soup 12-15 minutes over medium heat. Adjust the salt and pepper to taste.
4. Cook the croutons Slice the bread into croutons. Place on a lined baking sheet. Garnish each slice with the cheddar. Bake for 6-8 minutes in the oven.
5. Plate your dish Serve the soup topped with the croutons and thyme. Children can choose to garnish the soup with the crouton or serve it on the side. Bon appétit!
100 g Cremini Mushrooms
80 g Shiitake Mushrooms
1 unit Yellow Onion(s)
0.5 unit Thyme
1 unit Vegetable Broth Cube(s)
70 g Mild Cheddar
1 unit Ciabatta Bread
7.5 ml Miso Paste
1 unit Brown Sugar
What you need pot, sheet pan
514 kcal
% daily value
% daily value
carbohydrate 58g
fat 25g
cholesterol 25mg
fiber 5g
protein 17g
saturated 7g
sodium 1567mg
sugar 18g
trans 0g