Warm, creamy, nutritious. Winter is easier to survive with a mug of this easy-to-make soup.
Wash mushrooms and chop coarsely.Heat the butter in a 3 quart saucepan. Saute the mushrooms about 5 minutes. Sprinkle the flour over to coat. Add the broth gradually, stirring constantly. Add the parsley and sherry. Bring to a boil. Remove from the heat and stir in the cream. (You may whirl in a blender at this point for a smoother texture, Some prefer just to leave as is).
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 | ||
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Calories: 327 | ||
Calories from Fat: 209 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 14.3g | 71 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 71.3mg | 22 % | |
Sodium 501.7mg | 17 % | |
Potassium 641.4mg | 17 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 13.8g | ||
Protein 7.9g | 11 % | |
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: 327
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