This cream of mushroom soup recipe is so much better than the canned, condensed version. It's worth the effort to make it from scratch.
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).
This is great when your feeling a bit "down" and want some warm "comfort food".
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (493g)|
|Recipe Makes: 4|
|Calories from Fat: 412 (83%)|
|Amt Per Serving||% DV|
|Total Fat 45.8g||61 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 142.6mg||44 %|
|Sodium 626.1mg||22 %|
|Potassium 663.6mg||17 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12.1g|
|Protein 8.7g||12 %|
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: 499
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.