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Clam And Mushroom Soup Recipe
|Leeks||2 Medium, thinly sliced (White And Some Green)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh tarragon||2 Teaspoon|
|Butter/Rendered chicken fat||2 Tablespoon, rendered|
|Unbleached flour||1 Tablespoon|
|Canned minced clams||15 Ounce (Two 7 1/2 Ounce Cans)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Mushroom concentrate||1⁄3 Cup (5.33 tbs)|
|Mushrooms||3⁄4 Pound, sliced|
|White pepper||To Taste|
|Sour cream||1⁄3 Cup (5.33 tbs) (Or To Taste)|
|Minced parsley/Chives / combination of both||1 Tablespoon|
|Sour cream||6 Tablespoon|
|Croutons||1⁄2 Cup (8 tbs) (Garlic Or Cheese)|
Serving size: Complete recipe
Calories 1819 Calories from Fat 621
% Daily Value*
Total Fat 71 g108.7%
Saturated Fat 36.3 g181.3%
Trans Fat 0 g
Cholesterol 436.1 mg
Sodium 874.7 mg36.4%
Total Carbohydrates 153 g50.9%
Dietary Fiber 17 g68.1%
Sugars 36.2 g
Protein 140 g280.4%
Vitamin A 305.9% Vitamin C 330.3%
Calcium 109.5% Iron 773.4%
*Based on a 2000 Calorie diet
Sprinkle with flour; cook, stirring, 3 minutes.
Drain clam liquor into a 2-cup measure, adding water to measure 2 cups.
Gradually stir into leek mixture with vermouth and mushroom concentrate.
Add mushrooms, salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 10 minutes or until mushrooms are tender.
Add sour cream and reserved clams.
Reheat and adjust seasonings.
Sprinkle with parsley and garnish with dollops of sour cream.
Pass the croutons.