Try this Fresh Cream of Mushroom and Shallot Soup recipe, or contribute your own.Suggest a better description
Melt butter in a Dutch oven. Add shallots & cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms and cook til they release their moisture. Add sherry & continue cooking til the onions & mushrooms start to get kind of dry. About 10 minutes. Stir in flour until well blended. Add broth slowly, stirring constantly. Bring to a slow boil. Reduce heat to low & simmer for 15 minutes stirring occasionally. Stir in the cream & remove from heat. Serve in large soup mugs & use green onion tops & toast points as garnish. Recipe by: Zella M. Kepple-my Grandma Posted to recipelu-digest Volume 01 Number 295 by "Christopher E. Eaves"
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (69%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.8mg||13 %|
|Sodium 431.4mg||15 %|
|Potassium 172.2mg||5 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.4g|
|Protein 3.2g||5 %|
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Calories per serving: 143
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