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Cream Of Mushroom Soup Recipe
|Fresh mushrooms||1 Pound|
|Onion||1 Medium, minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||6 Cup (96 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2027 Calories from Fat 1279
% Daily Value*
Total Fat 144 g222.2%
Saturated Fat 85.1 g425.4%
Trans Fat 0 g
Cholesterol 791.1 mg
Sodium 1041.5 mg43.4%
Total Carbohydrates 134 g44.8%
Dietary Fiber 9.6 g38.2%
Sugars 88.1 g
Protein 71 g142.2%
Vitamin A 111.6% Vitamin C 54.6%
Calcium 174.5% Iron 34.4%
*Based on a 2000 Calorie diet
Chop coarsely, then force through food chopper.
In top part of double boiler over direct heat, cook mushrooms and onion in the butter.
Blend in flour.
Scald milk with bay leaf, parsley, and clove.
Strain into first mixture.
Put over boiling water and cook, stirring constantly, until thickened.
Force mixture through a sieve and put back in double boiler.
Season with salt and pepper; add cayenne and mace.
Stir in cream beaten with egg yolks and heat well, stirring.