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Clone of Creamy Mushroom Soup . . . HOWEZAT!


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Ingredients

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  • 150 grams pearl barley
  • 100 grams Butter, Diced
  • 1 clove garlic
  • 500 grams mushrooms, Halved
  • 50 grams TM stock
  • 400 grams water
  • 3 heaped tablespoons sour cream lite
  • 3/4 teaspoon mixed spice, Ground
  • 1 bunch parsley, Leaves only
  • pepper, To taste
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Recipe's preparation

    Mushroom and pearl barley soup
  1. Add pearly barley, speed 9, 10 seconds. 

    Add diced butter and garlic to the bowl, speed 9 for 5 seconds.

  2. Add mushrooms, speed 9 for 15 seconds, using the spatula to assist mixing.

  3. Varoma, speed 3 for 5 minutes.

  4. Add stock and water.  100 degrees, speed 3 for 20 minutes.

  5. Add parsley, speed 7 for 10 seconds.

  6. Add All-Spice, Salt and Pepper and cream, speed 4 for 10 seconds.

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Tip

This recipe has been adapted from the Low Carb made easy book by John Ratcliffe.  This soup is a Protein dish and is ideal for freezing in portions.  I always have it in my freezer as its great for a quick lunch.

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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