Try this Creamy mushroom soup recipe, or contribute your own.
Suggest a better descriptionMelt butter over medium heat. Add onion, saute 5 min. Add mushroom, saute 5 min.
Stir in stock, milk, and seasoning to taste. Bring to boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.
Remove pan from heat, cool slightly. Puree mixture in blender until smooth. Return soup to clean saucepan, reheat gently until hot, stirring. Remove pan from heat. Stir in cream and chopped parsley.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 112 | ||
Calories from Fat: 73 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.8mg | 7 % | |
Sodium 498.5mg | 17 % | |
Potassium 373.9mg | 10 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.4g | ||
Protein 4.1g | 6 % | |
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: 112
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