Try this Fresh Cream of Mushroom and Shallot Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in a Dutch oven. Add shallots & cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms and cook til they release their moisture. Add sherry & continue cooking til the onions & mushrooms start to get kind of dry. About 10 minutes. Stir in flour until well blended. Add broth slowly, stirring constantly. Bring to a slow boil. Reduce heat to low & simmer for 15 minutes stirring occasionally. Stir in the cream & remove from heat. Serve in large soup mugs & use green onion tops & toast points as garnish. Recipe by: Zella M. Kepple-my Grandma Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves"
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 143 | ||
Calories from Fat: 99 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 431.4mg | 15 % | |
Potassium 172.2mg | 5 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.4g | ||
Protein 3.2g | 5 % | |
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: 143
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