Try this Tomato and Mushroom Bisque recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and carrots, and saute until the onion is softened, about 5 minutes. Add the mushrooms and garlic, and toss to combine. Cook, mixing often, until the mushrooms are softened, about 5 minutes. Add the undrained tomatoes, broth, oregano, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 30 minutes. Uncover and, when cool enough to handle, puree in batches in a blender. Return the puree to the pot, stir in the cream, and heat thoroughtly. Garnish with cilantro, if desired. Makes about 6 cups. Compliments of Garrys Home Cookin http://www.netrelief.com/cooking Garry Howard - Cambridge, MA garry@netrelief.com Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard"
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 134 | ||
Calories from Fat: 117 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 40.8mg | 13 % | |
Sodium 761.2mg | 26 % | |
Potassium 144.1mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.5g | ||
Protein 1.7g | 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: 134
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