Try this Mushroom Soup 2 recipe, or contribute your own.
Suggest a better descriptionSaute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes). Add garlic and wild rice. Saute until you start to smell the garlic cooking. Add the flour, thoroughly stirring it into the mushroom mixture. This combination of butter and flour is called a roux (roo). The mixture will become thick and lumpy. Dont be alarmed. Just keep stirring and cooking to remove the starchy taste from the flour. This will take about 3 minutes. Slowly add the chicken stock and half-and-half. Use a whip to blend the liquids and ensure a smooth, creamy texture. As it heats, the roux thickens the soup. When the soup is smooth and hot, add the chives and parsley. Season with salt and pepper to taste. For an even richer soup, stir in 1 Tbsp. of butter. Recipe By : Cuisine Magazine Posted to EAT-L Digest 20 October 96 Date: Mon, 21 Oct 1996 06:44:02 -0700 From: Sally Eisenberg
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 231 | ||
Calories from Fat: 128 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 333.2mg | 11 % | |
Potassium 239.5mg | 6 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 19.3g | ||
Protein 6.6g | 9 % | |
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: 231
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