Try this Cream of Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionSlice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon. Cook and stir chopped mushrooms and onion in remaining butter until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in half-and-half and sliced mushrooms; heat just until hot. DO NOT BOIL. Garnish each serving with parsley. Recipe by: Betty Crocker Recipes For Today
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 4 servings | ||
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Calories: 811 | ||
Calories from Fat: 644 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.5g | 95 % | |
Saturated Fat 37.9g | 189 % | |
Monounsaturated Fat 23g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 181.3mg | 56 % | |
Sodium 288.2mg | 10 % | |
Potassium 902.2mg | 24 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 28.8g | ||
Protein 15.5g | 22 % | |
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: 811
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