Try this Chicken and Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionThinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/13.
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 557 | ||
Calories from Fat: 307 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 46 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 760.5mg | 26 % | |
Potassium 803.2mg | 21 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 18.7g | ||
Protein 38g | 54 % | |
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: 557
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