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Cream Of Mushroom Soup With Evaporated Milk Recipe
|Fresh mushrooms||1⁄4 Pound|
|Butter/Margarine / fat / salad oil||2 Tablespoon|
|Minced onion||1 Tablespoon|
|Celery seed||1⁄4 Teaspoon|
|Chicken bouillon cubes||2|
|Boiling water||2 Cup (32 tbs)|
|Milk/1 cup evaporated milk and 1 cup water||2 Cup (32 tbs) (Bottled Milk)|
Serving size: Complete recipe
Calories 765 Calories from Fat 356
% Daily Value*
Total Fat 40 g61.8%
Saturated Fat 24 g119.9%
Trans Fat 0 g
Cholesterol 109.7 mg
Sodium 4020 mg167.5%
Total Carbohydrates 79 g26.5%
Dietary Fiber 2.5 g10.1%
Sugars 25.8 g
Protein 23 g46.4%
Vitamin A 24.2% Vitamin C 4.3%
Calcium 56.6% Iron 18.7%
*Based on a 2000 Calorie diet
Chop fine and simmer, covered, for 5 min with 1 tablesp of the butter, the onion, and celery seed.
Dissolve the bouillon cubes intheboiling water; add to mushrooms and simmer, uncovered, 10 min.
Meanwhile, melt remaining 1 tablesp of butter in the top of a double boiler over direct heat.
Add the flour; stir until smooth; then add the milk, salt, and pepper.
Cook over boiling water, stirring constantly until smooth and thickened.
Add the mushroom mixture, heat and serve.