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Creamy Mushroom Soup Recipe
|Butter/Margarine||1 1⁄2 Tablespoon|
|Mushrooms||1⁄4 Pound, coarsely chopped|
|Onion||1 Small, coarsely chopped|
|All purpose flour||1 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Chicken bouillon cube||1|
|Thyme leaves||1⁄8 Teaspoon|
Calories 284 Calories from Fat 149
% Daily Value*
Total Fat 17 g25.9%
Saturated Fat 10.1 g50.3%
Trans Fat 0 g
Cholesterol 46.8 mg
Sodium 760.3 mg31.7%
Total Carbohydrates 26 g8.6%
Dietary Fiber 1.9 g7.5%
Sugars 15.5 g
Protein 11 g21.2%
Vitamin A 10.6% Vitamin C 10.4%
Calcium 27.6% Iron 4.9%
*Based on a 2000 Calorie diet
Add mushrooms and onion; cook, stirring, until onion is limp and juices evaporate.
Stir in flour and cook until bubbly; remove from heat.
Gradually stir in milk.
Add bouillon cube (breaking up with spoon) and thyme leaves.
Cook, stirring constantly, until thickened.
Whirl soup in a blender or food processor until smooth.
Add salt and pepper to taste.