Try this Mushroom Cucumber Soup recipe, or contribute your own.
Suggest a better descriptionPeel cucumbers and slice very thin. Melt butter and saute onion until clear. Add mushrooms and saute. Cover and simmer until mushrooms are slightly tender. Sprinkle flour over onions and mushrooms, stir to thicken. Slowly add chicken broth, then add cucumber slices. Siauner until cucumber slices are barely transparent. Add sour cream and heat. Season to taste. lf prepared early, reheat and add sour cream just before serving. Yield: 4 to 6 servings. ROBYN DICKEY From
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 283 | ||
Calories from Fat: 234 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 67.7mg | 21 % | |
Sodium 175mg | 6 % | |
Potassium 546.5mg | 14 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 10.2g | ||
Protein 4.2g | 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: 283
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