I love mushrooms and I love white beans. Putting them together
was a great idea, I hope you enjoy this new soup recipe...Jan
In soup pot, add mushrooms and onion with dash of Worcestershire sauce and cook until tender. Add garlic, carrots, celery, sage, rosemary and broth. Bring to boil, reduce heat, simmer until carrots are tender, 20-25 minutes. Add rinsed and drained beans, salt, and pepper. Blend half of soup in blender, in small batches, being careful not to burn yourself. Return blended soup to soup pot and cook 5 more minutes.
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Serving Size: 1 Recipe (2650g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 709 | ||
Calories from Fat: 21 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 22563.2mg | 778 % | |
Potassium 2025.5mg | 53 % | |
Total Carbohydrate 132.2g | 39 % | |
Dietary Fiber 39.4g | 157 % | |
Sugars, other 92.9g | ||
Protein 49.8g | 71 % | |
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: 709
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