Try this Garlic Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionIn a food processor or by hand, finely chop garlic and 1 lb. of mushrooms. Cut remaining mushrooms into thin slices. In a 4-qt. saucepan, heat 2 tablespoons of olive oil; saute garlic and all the mushrooms for 3 minutes.
Remove from the pan and set aside. Saute bread crumbs in the remaining olive oil. Return garlic and mushrooms to the pan; stir in parsley and saute for 5 minutes. Add broth and simmer for 15 minutes, stirring frequently.
Season to taste with salt, pepper and hot pepper sauce. For a thicker soup, stir in a few teaspoons of corn starch dissolved in a little cold water and simmer for several minutes until soup clears and thickens. Yes, garlic cloves equal twenty (20)!
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Serving Size: 1 Serving (588g) | ||
Recipe Makes: 8 | ||
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Calories: 865 | ||
Calories from Fat: 124 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 4861.5mg | 168 % | |
Potassium 983.6mg | 26 % | |
Total Carbohydrate 150.2g | 44 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 139.3g | ||
Protein 33.8g | 48 % | |
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: 865
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