Ingredients:

• 1 tablespoon butter
• ½ medium onion, chopped
• 400 g sliced button mushrooms
• 2½ cups vegetable stock
• 6 scoops Glucerna Powder
• 2 tablespoons thickened cream
• Parsley to garnish
• Salt and pepper to taste

Method:

1. Melt butter in soup pot. Add onion and mushrooms and cook until softened.
2. Add stock and bring to boil. Cover and simmer for 15 minutes.
3. Blend with stick blender until smooth. Add Glucerna Powder and blend again.
4. Serve with small swirl of cream. Garnish with parsley.

Nutrition content per serve:

• Energy: 699 kJ
• Protein: 6.1 g
• Fat: 10.7 g
• Saturated Fat: 5.4 g
• Carbohydrate: 7.9 g
• Sugars: 2.8 g
• Fibre: 2.4 g
• Sodium: 688 mg