Try this Sherry laced mushroom soup recipe, or contribute your own.
Suggest a better descriptionPrepare roux, melt butter over high heat, whisk in flour. Cook until turns a caramel color, about 5 minutes.
Heat chicken stock over medium high heat and bring to a low boil, lower heat to medium.
Add sherry and cream, decreasting heat to medium low and simmer for five minutes. Whisk in the roux. Add chopped mushrooms and simmer for ten minutes.
Reserve 8 ea of whole mushrooms. Add the remaining whole mushrooms and simmer for 10 minutes.
Ladle into individual bowls and garnish with whole mushrooms
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (608g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 294 | ||
Calories from Fat: 126 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 37.2mg | 11 % | |
Sodium 742.3mg | 26 % | |
Potassium 1002.6mg | 26 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 22.3g | ||
Protein 16.9g | 24 % | |
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: 294
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