Informations supplémentaires
30 min.
|
539 kcal
|
easy
|
|
Printable version
1. Setup
Preheat oven to 400°F. Cut the mushrooms, onion, garlic and potatoes into small pieces. Chop the parsley.
2. Cook the vegetables
Heat a drizzle of oil in a big pot over medium high heat. Cook the onion, garlic and mushrooms for 4-5 minutes. Add the potatoes and cook 2 minutes. Add salt and pepper.
3. Add the broth
Add the broth cube and 3 2P | 5 3P cups of water. Bring to a boil. Reduce heat to medium, cover and cook 15-20 minutes.
4. Bake the bread
Cut the bread in half horizontally then cut into 4 pieces. Put on a sheet pan. Garnish with the mozzarella. Bake in the oven for 8-10 minutes.
5. Blend the soup
Remove the pot of soup from the heat. Add the cream. Use a blender or a hand blender to mix the soup until it's smooth. Adjust salt and pepper to taste. Children are often interested in seeing a mixer in action, take the opportunity to show them the ingredients that go into the soup, they will be curious to taste it.
6. Plate your dish
Garnish the soup with the parsley and serve with the bread. Bon appétit!
227gWhite Medium Mushroom
0.5unitYellow Onion(s)
350unitYellow Potato(es)
120mlCream 18%
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
0.5unitFresh Italian Parsley
2unitCiabatta Bread
120gMozzarella
What you need
pot, sheet pan, blender
539 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
19g
29%
cholesterol
56mg
19%
fiber
8g
32%
protein
21g
saturated
11g
55%
sodium
1336mg
56%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg