Try this Cathes Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSaute mushrooms in butter until brown. Add wine when mushrooms start making their own juice; cook over medium heat until all liquid evaporates and clear oil from butter is in pan, about 10 minutes. Add flour and cook on high about 5 minutes; stir and blend, cook till nut-brown. (Like a medium brown roux, except for mushrooms and is wine-colored.) Can add more butter as necessary to make a smooth "sauce" texture. Stir constantly. Stir in half-and-half (can substitute milk) until you have the thickness or amount of soup you want; stir to creamy consistency. Salt and pepper to taste. Makes about 1 1/2 to 2 cups soup.
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Serving Size: 1 Batch (467g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 189 | ||
Calories from Fat: 6 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.3mg | 6 % | |
Potassium 2028.4mg | 53 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 29.6g | ||
Protein 13.1g | 19 % | |
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: 189
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