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Suggest a better descriptionMelt butter and saute onions. Add chopped mushrooms. Add vegetable stock and parsley and bring to a boil. Simmer for an hour. Remove parsley. Blend and add back to the pot. Add salt and pepper. Add sherry. Serve and truffle oil.
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Serving Size: 1 Serving (1674g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1795 | ||
Calories from Fat: 1670 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 185.6g | 247 % | |
Saturated Fat 116.9g | 585 % | |
Monounsaturated Fat 47.8g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 488.5mg | 150 % | |
Sodium 3529.8mg | 122 % | |
Potassium 1299.9mg | 34 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 28.4g | ||
Protein 13.7g | 20 % | |
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: 1795
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