Chop mushrooms into course or fine bits as desired. Smaller if you’re planning on using a mixer later to smooth the soup.
Melt butter in bottom of soup pot. Add in shallots, garlic, mushrooms, lemon juice, thyme, celery seed, nutmeg and pepper. Sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms is pretty much gone.
Add chicken broth. For a smoother soup, at this point use a hand / wand mixer to blend to desired smoothness.
Add salt, cream and bay leaf, heat to boiling them simmer for 20 minutes. Add dissolved corn starch. Simmer for 10 more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (601g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 928 (70%)|
|Amt Per Serving||% DV|
|Total Fat 103.1g||138 %|
|Saturated Fat 40.9g||204 %|
|Monounsaturated Fat 38.1g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 457mg||141 %|
|Sodium 648.5mg||22 %|
|Potassium 1128.8mg||30 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.5g|
|Protein 89g||127 %|
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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: 1321
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