Thick and creamy mushroom soup with a sprinkling of chopped chives to warm you up at lunch times.
I found this recipe in an old Good To Know magazine, It's a Gregg Wallace recipe, who actually now, is on the Weight Watchers Program and will be on the cover of the UK's Weightwatchers Magazine.
I have actually been looking for a nice mushroom soup recipe for a while now and I felt that this was exactly what I wanted.
Creamy yet with a nice kick to it, due to the chives. As always, I love soup for my lunch, It's so handy and fills you up so much more than just having a sandwich on it's own.
This is great because it also freezes well. Perfect for midweek lunches on the go.
Weightwatchers Propoints per serving 1
Weightwatchers Propoints per recipe 4
1 Onion or shallot chopped
1 stalk of celery chopped
400g Chestnut mushrooms
400 mls vegetable stock
400 mls of Slimline milk
1 Tbl of Flora Proactive
2 Tbl of chopped chives
Salt & Pepper
Mist a large pot or pan with spray oil, over a low to medium heat, add the chopped onion and celery. Cover and allow to soften for about 4 -5 minutes. Once soft, add the mushrooms and cook for about 5 minutes until they are golden brown.
Pour in the vegetable stock, bring to the boil for 15 minutes. Remove from the heat and allow to cool for a few minutes. When slightly cooled, liquidize until you have the desired consistency.
Place back on the heat, pour in the milk, drop the butter in and the chopped chives, salt and pepper to taste. Stir for about 6 minutes.
Serve with warm crusty bread or some lunch time sandwiches.
Enjoy the Niptuck way, so you don't have to!