Cream of Mushroom and Almond Soup

Recipe Type: 
Number of Servings: 
4
Preparation time: 
20mins
Energy: 
360 kcal
Protein: 
8 g
Calcium: 
151 mg
Vitamin D: 
2.04 IU
Recipe Url: 
http://www.osteoporosis.ca/english/About%20Osteoporosis/Calcium%20Recipe/default.asp?s=1
% Ca recommended daily intake: 
15.07%

This recipe was developed by Helen Bishop MacDonald, Chair of the Dietitians of Canada.

Ingredients
  20 ml

300 g
  50 g
250 ml
500 ml
1 tbsp
200 ml
 
 
oil
1 medium onion, finely chopped
sliced white mushrooms, divided
minced almonds
milk
beef broth
corn starch, diluted in 3 tbsp of water
35% cream
Salt and pepper
Thyme

 

Preparation
1 In a large saucepan melt butter; sauté onion, 1/2 cup (125 ml) of the mushrooms and the almonds for 5 minutes, or until almonds are golden. Stir in the milk. Purée in food processor or blender and return to saucepan.
2 Stir in beef broth. Add remaining mushrooms and stir in diluted cornstarch. Bring to boil, stirring constantly. Reduce to low heat.
3 Stir in cream and season to taste with salt, pepper and thyme. Heat through for 2 to 3 minutes, stirring constantly. Serve immediately.
(Tip: Sprinkle some toasted slivered almonds on top of the soup for added calcium and crunch.)

 

Recommendations: 
Key Nutrients: