Delicious hearty Mushroom Soup

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Name: Creamy Mushroom Soup!
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: not set
Ingredients: 2 cups baby portabello mushrooms chopped; 2 cups white mushrooms chopped; 1/4 whole white onion chopped; 1 Tbsp Garlic minced; 1/3 cup butter or margarine; 3 cups Vegetable broth or chicken broth; 6 Tbsp All purpose flour; 1 cup Heavy cream; 1 cup 2% Milk; 1/4 tsp Nutmeg; Salt and pepper to taste

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INGREDIENTS

2 cups baby portabello mushrooms ; chopped
2 cups white mushrooms ; chopped
1/4 whole white onion ; chopped
1 Tbsp Garlic ; minced
1/3 cup butter or margarine
3 cups Vegetable broth or chicken broth
6 Tbsp All purpose flour
1 cup Heavy cream
1 cup 2% Milk
1/4 tsp Nutmeg
Salt and pepper to taste

Servings

INSTRUCTIONS

won't have to grind mushrooms in a blender.) Cook for about 4 minutes to

sweat the great flavor from the mushrooms.

Then add 2 cups of the broth, (set 1 cup aside), and the flour to the

mushrooms. Stirring all together, then add the salt, pepper and nutmeg.

Meanwhile, in a large sauce pan, add the other cup of broth, heavy cream

and milk. Stir together and cook on medium until milk starts to bubble around edges. Add the mushrooms to the milk, and stir together well. Continue

to stir until all heated through. Add more salt or pepper if needed. Be careful

not to scorch the bottom.

NOTES

Chop the mushrooms to make it thicken nicely

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Creamy Mushroom Soup!

2 cups baby portabello mushrooms chopped
2 cups white mushrooms chopped
1/4 whole white onion chopped
1 Tbsp Garlic minced
1/3 cup butter or margarine
3 cups Vegetable broth or chicken broth
6 Tbsp All purpose flour
1 cup Heavy cream
1 cup 2% Milk
1/4 tsp Nutmeg
 Salt and pepper to taste

In a large skillet, melt butter on medium heat. Add the onion and cook until caramelized. Add the garlic and the chopped portobello and white mushrooms. Make sure to chop them really well. (This makes it the soup thicken, and you
won't have to grind mushrooms in a blender.) Cook for about 4 minutes to
sweat the great flavor from the mushrooms.
Then add 2 cups of the broth, (set 1 cup aside), and the flour to the
mushrooms. Stirring all together, then add the salt, pepper and nutmeg.

Meanwhile, in a large sauce pan, add the other cup of broth, heavy cream
and milk. Stir together and cook on medium until milk starts to bubble around edges. Add the mushrooms to the milk, and stir together well. Continue
to stir until all heated through. Add more salt or pepper if needed. Be careful
not to scorch the bottom.

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Nutrition

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Serving Size: 1 Serving (107g)
Recipe Makes: 6 Servings

Calories: 265
Calories from Fat: 226 (85%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 1g
Cholesterol 81.5mg		25 %
Sodium 101.8mg		4 %
Potassium 127.9mg		3 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 8.2g
Protein 2.6g		4 %
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.

About Our Nutrition Facts

Calories per serving: 265

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