Try this Creamy Potato Mushroom Soup recipe, or contribute your own.
Suggest a better description1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add mushrooms and shallots to bacon drippings in pan; saute 5 minutes or until the mushrooms are soft. Remove from pan; set aside. 2. Add potato and broth to pan; bring to a boil. Cover reduce heat, and simmer 12 minutes or until potato is very tender. Transfer potato mixture to a food processor; process until smooth. Return to pan. Add milk, mushroom mixture, sherry, salt, and pepper; cook over low heat 10 minutes or until thoroughly heated. Ladle soup into bowls; top with crumbled bacon. Yield: 4 serving (serving size: 1 1/4 cups). CALORIES 236 (13% from fat); FAT 3.5g (sat 1.5g, mono 1.2g, poly 0.4g); PROTEIN 13.2g; CARB 39.4g; FIBER 3.3g; CHOL 9mg; IRON 2.4mg; SODIUM 521mg; CALCIUM 177mg. WW- 4 points. Recipe by: Cooking Light Magazine, September 1997 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 4 | ||
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Calories: 258 | ||
Calories from Fat: 60 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 371.5mg | 13 % | |
Potassium 1205.5mg | 32 % | |
Total Carbohydrate 40.9g | 12 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 37.4g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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