Try this Three Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionFrom: The Gourmet Jewish Cook by Judy Zeidler Soak dried mushrooms in 2 cups stock for about 30 minutes., Drain mushrooms reserving stock. Strain stock through cheesecloth or fine sieve. Combine with remaining stock and set aside. In large saucepan, heat oil; add leeks, onion, potato, and garlic and saute over medium heat until tender, 5-10 minutes. Add sliced mushrooms and parsley and saute for 5-10 minutes stirring occasionally with wooden spoon. Add reserved dried mushrooms and stock. Bring to boil partially cover and simmer 30 minutes over low-medium heat until mushrooms are tender. Season to taste with salt and pepper. Transfer half the soup to a food processor and puree. (I puree all the potatoes and onions and leave all the mushrooms intact.) Return to pot and mix well. Add sherry. Simmer until very hot. Ladle into heated soup bowls and garnish with enoki mushrooms. Posted to JEWISH-FOOD digest V97 #044 by Gary Wind MD ~~ltgwind~~at;CapAccess.org> on Feb 9, 1997.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 54 | ||
Calories from Fat: 13 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 193.8mg | 5 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 7.9g | ||
Protein 1.2g | 2 % | |
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: 54
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