Try this Soup - Cream of Mushroom recipe, or contribute your own.
Suggest a better descriptionGet the tap water as hot as you can. Soak the dried mushrooms in 3 cups hot tap water for 30 minutes. Strain the mushrooms reserving the liquid.
In a large dutch oven over medium heat, add 2 tablespoons butter and saute the leeks, carrots and celery. Add the garlic and thyme and stir. Cook for about 5-8min then transfer to a bowl.
Turn up the heat to medium-high, add the remaining butter and add all the mushrooms (dried and regular), then season with salt and pepper. Cook about 10min until browned. Add the sherry and cook until almost evaporated. Return the leek, carrots and celery to the pot along with the mushroom soaking liquid. Add the COM soup. Bring to a boil and then reduce heat and simmer 20min.
Working in batches, puree the soup in a food processor until smooth. Rewarm all soup and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (230g) | ||
Recipe Makes: 8 | ||
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Calories: 122 | ||
Calories from Fat: 72 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 223.5mg | 8 % | |
Potassium 269.6mg | 7 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 7.7g | ||
Protein 2.6g | 4 % | |
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: 122
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