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Creamy Mushroom Soup Recipe
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Mushroom stems||3 Cup (48 tbs), chopped|
|Hot water/Stock||1 Cup (16 tbs)|
|Potatoes||4 Cup (64 tbs), diced small (3 Medium Sized)|
|Hot stock||5 Cup (80 tbs)|
|Sliced mushroom caps||4 Cup (64 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs) (Or More)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Milk powder||1 1⁄2 Cup (24 tbs) (2 Cups Instant)|
Serving size: Complete recipe
Calories 2607 Calories from Fat 1397
% Daily Value*
Total Fat 159 g243.9%
Saturated Fat 73.2 g366.1%
Trans Fat 0 g
Cholesterol 304.8 mg
Sodium 6038 mg251.6%
Total Carbohydrates 232 g77.4%
Dietary Fiber 28.1 g112.6%
Sugars 41.8 g
Protein 72 g144.4%
Vitamin A 91% Vitamin C 372.2%
Calcium 86.5% Iron 52.9%
*Based on a 2000 Calorie diet
Melt 2 tablespoons of butter and the remaining tablespoon of oil in the same soup pot. Add the potatoes and saute them over low heat, stirring for about 7 minutes until they become translucent. Stir in the mushroom-onion puree and five cups of stock. Bring the mixture to a boil, lower the heat, cover, and simmer for 15 minutes, stirring occasionally until the mushrooms are tender.
In a small frying pan saute the sliced mushroom caps in the remaining 2 tablespoons of butter until they are soft.
Stir the salt and paprika into the soup pot along with the sauteed cap slices, and the wine.
Simmer the soup while you mix the milk powder with a small amount of water to make a paste. Add this to the soup and simmer a few more minutes while you check the seasoning. Now it's ready to serve.