Cream of Mushroom Almond Soup Recipe Video
Ingredients
| Onion | 1 Large, chopped finely | |
| Cremini mushrooms | 1 Pound | |
| Butter | 2 Tablespoon | |
| Flour | 4 Tablespoon | |
| Chicken stock | 2 Cup (32 tbs) | |
| Almonds | 1 Cup (16 tbs), ground | |
| Lemon juice | 3 Tablespoon | |
| Cream | 2 Cup (32 tbs) | |
| Nutmeg | 1⁄4 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 851 Calories from Fat 264
% Daily Value*
Total Fat 30 g45.8%
Saturated Fat 9.8 g49.1%
Trans Fat 0 g
Cholesterol 27.9 mg9.3%
Sodium 891.5 mg37.1%
Total Carbohydrates 127 g42.3%
Dietary Fiber 7.1 g28.4%
Sugars 49.9 g
Protein 20 g40.4%
Vitamin A 9.2% Vitamin C 22%
Calcium 39.3% Iron 17.4%
*Based on a 2000 Calorie diet
Directions
1. Twist the stems off the cremini mushrooms and blend them in a food processor.
2. In a pan, heat butter and saute mushrooms and onions until tender.
3. Stir in the flour and let it cook for 2 minutes.
4. Add chicken stock and ground almonds.
5. Add lemon juice and simmer for 5 minutes.
6. Add cream, nutmeg, thyme, salt and pepper and heat on low flame for a few minutes.
SERVING
7. Ladle into bowl and serve hot.
Chef
