Creamy Portobello Mushroom Soup with Lemony Arugula & Garlic Bread
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 1 (5 oz) pkgbaby arugula
- 16 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 2gluten-free buns or rolls
- 2leeks
- 1lemon
- 1 ozParmesan cheese
- 6 capsportobello mushrooms
- 24 fl ozwhole milk
- black pepper
- butter, unsalted
- extra virgin olive oil
- garlic powder
- gluten-free flour
- Italian seasoning
- onion powder
- parsley flakes
- pure maple syrup
- salt
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater
- hand or regular blender
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
Per serving
- Calories
- 596
- Protein
- 18g
- Carbs
- 48g
- Fat
- 40g
- Fiber
- 6g
- Sodium
- 290mg
Method
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