Try this Cream of Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSlice mushrooms and place in a saucepan with the butter. Saute over medium heat for 2 minutes, stirring. Add onion and thyme and continue to saute for 2 minutes. Add white wine and cook for 2 minutes. Add chicken broth, heavy cream, and salt and pepper to taste. Cook for 5 minutes, then puree in a blender. Heat 1 tb butter in a saute pan and add shiitake mushrooms. Saute for 1 minute, until somewhat soft. Ladle pureed soup into bowls, garnish with sauteed shiitakes and thyme, and serve hot. Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution. Posted to MM-Recipes Digest V4 #2 by "Ed Taylor"
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 232 | ||
Calories from Fat: 206 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 71.3mg | 22 % | |
Sodium 600.7mg | 21 % | |
Potassium 370.5mg | 10 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.4g | ||
Protein 3.8g | 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: 232
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