Cream of Mushroom Soup

Name: Cream of Mushroom Soup with Cheesy Panini
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Chestnut mushrooms; 2 Piece of Shallots; 50 Grams of Butter; 1 Tsp of Salt; 10 Grams of Dried porcini mushrooms; 4 Grams of Garlic powder; 1 Piece of Mushroom stock cube; 500 ML of Water; 10 ML of Soy sauce; 1 Tsp of Black pepper; 200 ML of Cooking cream; 1 Piece of Ciabatta; 15 Grams of Fresh chives; 6 Grams of Dijon mustard; 60 Grams of Grated cheddar; 60 Grams of Grated mozzarella; 1 Tbsp of Vegetable oil

with Cheesy Panini

Way tastier than from a tin and almost just as easy!

105 Reviews

Cals 925 · Prot 32 · Carbs 60 · Fat 62

Vegetarian

30 min

Cream of Mushroom Soup with Cheesy Panini

Way tastier than from a tin and almost just as easy!

105 Reviews

Cals 925 · Prot 32 · Carbs 60 · Fat 62

Vegetarian

Ingredients

Soup

Chestnut mushrooms

250 Grams

Shallots

2 Piece

Butter 4*

50 Grams

Salt

0.5 Tsp

Dried porcini mushrooms

10 Grams

Garlic powder

4 Grams

Mushroom stock cube

0.5 Piece

Water

500 ML

Soy sauce 9*10*11*

10 ML

Black pepper

0.5 Tsp

Cooking cream 4*

200 ML

Panini

Ciabatta 10*11*

1 Piece

Fresh chives

15 Grams

Dijon mustard 13*

6 Grams

Grated cheddar 4*

60 Grams

Grated mozzarella 4*

60 Grams

Vegetable oil

1 Tbsp

Allergens

*4 Milk, *9 Soya, *10 Wheat, *11 Gluten, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3849 / 925
Fats (g)	62.1
of which saturated (g)	43.6
Carbohydrates (g)	60
of which sugars (g)	12.5
Fibers (g)	5.8
Proteins (g)	31.8
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Roughly chop the chestnut mushrooms. Peel and finely slice the shallots.

2 Sauté

Heat the butter in a pot over a medium heat. Fry the mushrooms with a pinch of salt for 5 min. Remove a couple of mushrooms and reserve for garnish. Add the shallots and dried porcini and fry for 2 min.

3 Simmer

Add the garlic powder, stock cube, measured water, soy sauce, salt and pepper. Simmer, covered, for 20 min.

4 Prep panini

Meanwhile, slice the ciabatta open. Finely slice the chives. Mix the Dijon mustard, chives and grated cheddar with the mozzarella. Sandwich the cheese mixture in between the ciabatta halves.

5 Fry panini

Heat a drizzle of oil in a pan over a medium heat. Add the ciabatta sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side until golden. Keep warm.

6 Blitz

After 20 min, using a hand-held blender, blitz the soup for 2-3 min or until entirely smooth. Add the cooking cream to the pan and heat until hot. Season with salt and pepper. Slice the panini and serve on the side.

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