Dice the bacon and saut? it in a deep kettle for five minutes.
Stir in the chopped onions and mushrooms and saut? until the vegetables are soft, approximately 5 minutes.
Blend in the flour and gradually add the bouillon stirring constantly.
Peel and slice the potatoes very thin; add them to the simmering bouillon and cook for one hour.
Beat the egg yolks and mix with the sour cream. Stir in 1/2 cup of the hot soup slowly into the egg yolk mixture. Add this mixture to the soup and simmer for 10 minutes, stirring constantly.
Serve immediately, sprinkle with parsley and basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (734g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 287 (47%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 662.8mg||204 %|
|Sodium 1155mg||40 %|
|Potassium 1619.3mg||43 %|
|Total Carbohydrate 62.8g||18 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 55.4g|
|Protein 21.5g||31 %|
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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: 616
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