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Creamy Chicken Mushroom Soup Recipe
|Ground thyme||1 Dash|
|Minced onion||2 Tablespoon|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Dry sherry||2 Teaspoon|
|All-purpose flour||1 Tablespoon|
|White pepper||1 Dash|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||1 Teaspoon|
|Instant chicken broth and seasoning mix||10 Gram|
Serving size: Complete recipe
Calories 400 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 27.2 mg
Sodium 399.8 mg16.7%
Total Carbohydrates 61 g20.5%
Dietary Fiber 0.77 g3.1%
Sugars 18.3 g
Protein 11 g21.8%
Vitamin A 24.9% Vitamin C 11.5%
Calcium 37.9% Iron 8%
*Based on a 2000 Calorie diet
Add mushrooms and saute for 5 minutes longer; remove and reserve 2 tablespoons of mushroom mixture.
Sprinkle flour over vegetables in saucepan and stir quickly to combine; cook, stirring constantly, for 2 minutes.
Gradually stir in water; add broth mix and thyme and, stirring constantly, bring mixture to a boil.
Reduce heat, cover, and let simmer for 15 minutes.
Pour 2 cups soup into blender container and process until smooth; transfer mixture to a 1-quart bowl and repeat procedure with remaining soup.
Pour soup back into saucepan.
Stir in milk, sherry, and reserved mushroom mixture and let simmer for 5 minutes; season with salt and pepper and serve garnished with parsley.