Try this Tomato Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionIn a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms; set aside. In the same kettle, saute onions, garlic, carrots and celery in remaining butter until tender. Stir in flour until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the mushrooms. Simmer, covered about 30 minutes. Add parsley and remaining mushroom; simmer 5 minutes longer or until heated through. Garnish each serving with a dollop of sour cream if desired. Recipe by: Taste of Home Garden-Fresh Recipes Posted to MC-Recipe Digest V1 #764 by Aquasea221@aol.com on Aug 29, 1997
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 15 | ||
Calories from Fat: 2 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 286.4mg | 10 % | |
Potassium 58.7mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.7g | ||
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: 15
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