SERVES 4
PER SERVING
108 CALORIES
2G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 25 MINUTES
2 white onions, finely chopped
2 garlic cloves, crushed
350g fresh wild mushrooms, chopped
pinch of saffron
1 tablespoon light soy sauce
1 tablespoon plain flour
600ml vegetable stock
300ml semi-skimmed milk
1 tablespoon chopped fresh basil
2 tablespoons 3% fat Greek yogurt
lemon zest to garnish
1 Heat a large, non-stick saucepan. Add the onions and garlic and dry-fry until soft.
2 Add the mushrooms, saffron and soy sauce and continue to cook lightly. Sprinkle the flour over and cook out for 1 minute before gradually stirring in the vegetable stock and the milk. Simmer gently for 20 minutes.
3 Just before serving stir in the basil and yogurt. Adjust the seasoning and garnish with a little fresh lemon zest.
TIP For a more intense mushroom flavour, soak dried mushrooms overnight and use in place of fresh
