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Annette Wegrzyn
Creamy mushroom soup with blue cheese
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Ingredients
Directions
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Cut large mushrooms into slices.
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Heat the oil in a large pan and fry the shallot and garlic in a medium-high position.
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Add the mushrooms, scoop and brown on a high setting in 4-5 minutes.
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Scoop 4 tablespoons of the mushroom mixture from the pan and keep separate.
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Pour the stock in the pan and bring to the boil.
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Let the soup simmer gently for about 20 minutes.
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Purée the soup with the parsley and half of the crème fraîche.
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Prepare the rest of the crème fraiche through the cheese.
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Divide the soup over plates and scoop some baked mushrooms and blueberry cream in each plate.
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Tasty with bread.
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Nutrition
435Calories
Sodium0% DV0g
Fat63% DV41g
Protein20% DV10g
Carbs1% DV3g
Fiber0% DV0g
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