In a sauce pan, bring 3 cups of water to a gently boil. Add dried
mushrooms and reduce heat to simmer for 30 minutes uncovered.
In a pot, saute fresh mushrooms in 1 tbsp. butter. Add a pinch of
salt to allow mushrooms to release their liquid. Set aside in a bowl.
In same pot, heat butter and olive oil over medium heat. Add
shredded carrots, diced onion and diced celery. Saute gently for
10 minutes. Add beef stock and simmer gently, uncovered for 30
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1479g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 173 (44%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 50.2mg||15 %|
|Sodium 2645.6mg||91 %|
|Potassium 2553.1mg||67 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 23.2g|
|Protein 28g||40 %|
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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: 390
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