Try this Wild Mushroom-Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn a pot place the potatoes in enough water to cover and cook until tender, and then drain. Meanwhile, in a small sauce pan bring the 2 cups of water to a boil with the salt, sugar, soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of liquid remains. Remove the mushrooms and shallots from the liquid, reserve the liquid and set aside. Place the mushrooms and shallots in a food processor or blender along with the cooked potatoes, process or blend until finely chopped. Strain the reserved mushroom liquid and place in the food processor or blender with the milk, and cream. Process or blend until smooth. Chill for 1 hour. When ready to serve, ladle into bowls and garnish with the chives. Yield: 4 serving Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #227 Date: Fri, 27 Sep 1996 09:27:11 -0700 From: "Rowaan@ix.netcom.com"
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 511 | ||
Calories from Fat: 409 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.4g | 61 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 167.9mg | 52 % | |
Sodium 332.2mg | 11 % | |
Potassium 331.2mg | 9 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 21.7g | ||
Protein 5.9g | 8 % | |
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: 511
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