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Carrot And Mushroom Soup Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Mushrooms||1 1⁄2 Pound, sliced|
|Carrots||2 Cup (32 tbs), thinly sliced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chicken stock||1 Cup (16 tbs)|
|Madeira/Sherry||1⁄4 Cup (4 tbs)|
|Dill||2 Tablespoon, finely chopped|
Serving size: Complete recipe
Calories 839 Calories from Fat 455
% Daily Value*
Total Fat 52 g79.8%
Saturated Fat 30.1 g150.5%
Trans Fat 0 g
Cholesterol 128.2 mg
Sodium 980.9 mg40.9%
Total Carbohydrates 67 g22.2%
Dietary Fiber 16 g64%
Sugars 31.2 g
Protein 32 g63.8%
Vitamin A 929.9% Vitamin C 102.2%
Calcium 21.2% Iron 38.9%
*Based on a 2000 Calorie diet
When hot, add mushrooms, carrots, and onion.
Cook 5 minutes.
Add stock; bring to boil.
Reduce heat, cover, and simmer 15 to 20 minutes until carrots are tender.
Add Madeira or sherry, salt, pepper, and dill.
Reheat and serve.