Everyone loves this. The thyme and the fact it's not so thick make it so different from other mushroom soup recipes.
Sauté mushrooms and onion in butter in large stock pot until onions are soft. Add stock, thyme and pepper. Cover and simmer for 30 minutes. Add wine and cook uncovered for 15 minutes stirring occasionally. Add cream and heat through. Season to taste and serve immediately with crusty bread.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 8 | ||
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Calories: 154 | ||
Calories from Fat: 104 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 35.6mg | 11 % | |
Sodium 163.7mg | 6 % | |
Potassium 358.9mg | 9 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.4g | ||
Protein 3.4g | 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: 154
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