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The premier source of information for the management of patients with Dysphagia

Mushroom Soup

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Ingredients (for 1-2 servings)

  • 150g mushrooms
  • 10g butter
  • 5g pureed garlic
  • 1 medium onion, chopped
  • 200ml hot chicken or vegetable stock
  • 20ml cream
  • 2 scoops of Nutilis Powder
  • Salt and freshly groud pepper to taste
  • Method

      1. Heat the butter in a medium sized pan and cook the garlic and onions until they're soft but not browned.
      2. Add mushrooms, and cook over a high heat for 3 minutes while stirring constantly.
      3. Pour in the hot chicken or vegetable stock and bring to the boil. Simmer for 10 minutes, then add cream.
      4. Place the soup mixture into the blender and add salt and pepper. Blend well until smooth; it may be necessary to do this in two batches.
      5. Whisk or blend Nutilis Powder into the soup to thicken.
      6. Then reheat in the microwave or pan to serve.


     


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