Heat EVOO and Butter. Add mushrooms and thyme, cooking 6-7 minutes. Add onions, garlic, S&P., cooking 5 more minutes. Add cognac, stirring one minute. Add 1/2 Cup of stock and cook an additional minute. Puree!
Put back on heat and add remaining stock, cream and hot sauce. Cook 5 more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 106 (49%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 31mg||10 %|
|Sodium 452.4mg||16 %|
|Potassium 548.9mg||14 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 13.2g|
|Protein 9.1g||13 %|
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: 216
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.