Creamy Mushroom Risotto Soup Recipe

Warm up on a chilly night with this thick and creamy vegetarian mushroom soup, made even heartier with risoni pasta.

The ingredient of Creamy Mushroom Risotto Soup Recipe

• 1 5 litres salt reduced vegetable stock
• 2 fresh thyme sprigs plus extra to serve
• 60g butter
• 200g swiss brown mushrooms sliced
• 200g button mushrooms halved
• 150g packet pasta mushroom mix see notes
• 1 brown onion finely chopped
• 1 garlic clove crushed
• 1 1 2 cups arborio rice
• 1 3 cup bulla cooking cream
• 1 2 cup finely grated parmesan plus extra to serve

The Instruction of creamy mushroom risotto soup recipe

• place stock and thyme sprigs in a saucepan over medium high heat cover bring to the boil reduce heat to low
• meanwhile melt 40g butter in a large heavy based saucepan over high heat add mushrooms cook stirring occasionally for 5 minutes or until well browned transfer to a bowl cover to keep warm
• melt remaining butter in same pan over medium high heat cook onion stirring for 5 minutes or until softened add garlic cook for 1 minute or until fragrant add rice cook stirring for 1 minute or until rice is coated
• reduce heat to low add 1 3 cup hot stock to rice cook stirring until liquid is absorbed repeat with stock 1 3 cup at a time allowing liquid to be absorbed before each addition until rice is almost tender see notes add remaining stock and half the mushrooms cook for 3 to 4 minutes or until rice is tender
• stir in cream and parmesan top with remaining mushrooms extra parmesan and extra thyme serve

Nutritions of Creamy Mushroom Risotto Soup Recipe

fatContent: 461 987 calories
saturatedFatContent: 25 7 grams fat
carbohydrateContent: 16 1 grams saturated fat
sugarContent: 38 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 17 8 grams protein
sodiumContent: 57 milligrams cholesterol

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