Mushroom soup that's good on it's own, or is also great as a way to use odd'n'ends of extra vegetables. You can add fresh spinach, or leftover zucchini or broccoli at the end, when you add the cream. Also, if you want to make it vegetarian, simply replace the beef broth with vegetable broth.
1. Heat large saucepan over medium-high heat
2. Add butter and saute mushrooms until lightly browned (3 minutes)
3. Add onion and saute until translucent (3 minutes)
4. Add garlic, salt and pepper and saute 1 minute
5. Add broth (and wine, if using) and cook on high heat until reduced by half (about 4 minutes)
6. Remove from heat and pour off half to be pureed
7. Puree and return to pot to heat through
8. Stir in cream and heat through
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (530g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 527 | ||
Calories from Fat: 328 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 22.3g | 111 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 129.1mg | 40 % | |
Sodium 850mg | 29 % | |
Potassium 1151.7mg | 30 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 29g | ||
Protein 22.3g | 32 % | |
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: 527
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