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
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