Mushroom Soup
1) In a kettle cook the onion in the butter over moderately low heat, stirring occasionally, until it is translucent.
2) Add the carrots, the parsley roots, and 2 cups of the chicken stock mixture.
3) Cover partially, for 50 minutes to 1 hour, or until the liquid is almost evaporated.
4) Stir in the mushrooms and cook the mixture over moderate heat, stirring occasionally, until the liquid the mushrooms give off is evaporated. 5) Add the remaining 2 cups of stock and bring the mixture to a simmer.
6) In a bowl whisk together the sour cream and the flour and whisk in the yolks, the paprika, and salt to taste.
7) Add 1 cup of the hot liquid in a stream, whisking, and stir the mixture into the kettle.
8) Cook the soup at a bare simmer, stirring occasionally, for 5 minutes and sprinkle it with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (482g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 235 | ||
Calories from Fat: 103 (44%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.4g | 15 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 94.5mg | 29 % | |
Sodium 512.5mg | 18 % | |
Potassium 760.6mg | 20 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 19.4g | ||
Protein 12.6g | 18 % | |
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: 235
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.