Mushroom & Bacon soup

1 tsp olive oil (27 cals)

1 medium onion, peeled and roughly chopped (65 cals)

2 cloves garlic, peeled and chopped (8 cals)

1 parsnip, peeled and roughly chopped (45 cals)

1 medium potato, peeled and roughly chopped (135 cals)

1 carrot, peeled and roughly chopped (35 cals)

salt and pepper to taste

250g chestnut mushrooms, washed and sliced (32 cals)

5 dried porcini mushrooms (5 cals)

1 tsp mushroom ketchup (or soy sauce) (2 cals)

200ml dry white wine (66 cals)

1 lt water

To serve (per person)

2 slices streaky bacon (66 cals)

100g (4-5) chestnut mushrooms, washed and sliced (13 cals)

sprig fresh parsley, chopped (optional)

Comments

comments

3 thoughts on “Mushroom & Bacon soup”

  1. When do I add the wine? With the mushrooms? The calorie value for the wine volume seems low. Is that because you let it evaporate?

  2. Hi Louise,
    First of all – my apologies – I didn’t include the wine in the cooking instructions. I have now updated the recipe. You add the wine at the same time as the water.
    With regards calories, yes the calorie count for the wine is reduced because a proportion of the alcohol has evaporated. I have used an industry standard for dry white wine when cooked.
    Thanks for the question and hope I’ve helped.
    Jacqueline x

  3. Stunning soup, I didn’t even add the bacon but still stunning, my husbands on a diet and he doesn’t know

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