8 scoops Ensure Vanilla Powder
1 tablespoon butter
½ medium onion, chopped
400g sliced button mushrooms
3 cups vegetable stock
2 Tablespoons thickened cream
Parsley to garnish
Salt and pepper to taste
Saturated fat: 5.5g
1. Melt butter in soup pot.
2. Add onion and mushrooms and cook until softened.
3. Add stock and bring to boil.
4. Cover and simmer for 15 minutes.
5. Blend with stick blender until smooth.
6. Add Ensure Powder and blend again.
7. Serve with small swirl of cream.
8. Garnish with parsley.