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Cream of Mmush Room Soup Recipe
|Freshly ground pepper||To Taste|
|Garlic||3 Clove (15 gm), finely chopped|
|Chicken stock/Water and chicken stock cubes||1 1⁄4 Liter|
|Tabasco sauce||2 Drop (Few Drops Required)|
|Croutons||1 Cup (16 tbs) (For Serving)|
Serving size: Complete recipe
Calories 2117 Calories from Fat 1112
% Daily Value*
Total Fat 125 g192%
Saturated Fat 74.3 g371.4%
Trans Fat 0 g
Cholesterol 317.2 mg
Sodium 3279.8 mg136.7%
Total Carbohydrates 200 g66.8%
Dietary Fiber 4.6 g18.4%
Sugars 78.8 g
Protein 50 g100.8%
Vitamin A 68.8% Vitamin C 21.1%
Calcium 45.8% Iron 31.5%
*Based on a 2000 Calorie diet
Put aside for garnish.
Wash mushrooms, do not peel them, remove stalks and chop coarsely.
Fry mushrooms in sizzling butter with a good grind of fresh pepper and salt.
Cool, press through a sieve or puree in an electric blender with garlic and 250 ml (1 cup) of stock.
Add puree to remaining stock, in a large saucepan, bring to simmering point.
Add tabasco sauce.
Stir in warm cream.
Add mushroom slices and simmer 5 minutes.
Taste and adjust seasoning if necessary.
Serve hot with croutons.