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Fragrant Mushroom Soup Recipe
|Chicken stock||1 1⁄2 Quart|
|Dried mushrooms||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Freshly ground pepper||To Taste|
|Mushrooms||10 , cleaned and sliced|
|Low fat yogurt||1⁄2 Cup (8 tbs) (If Desired)|
Serving size: Complete recipe
Calories 1384 Calories from Fat 195
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 6.4 g31.8%
Trans Fat 0 g
Cholesterol 49.4 mg
Sodium 2541.3 mg105.9%
Total Carbohydrates 257 g85.7%
Dietary Fiber 31.8 g127%
Sugars 43.9 g
Protein 72 g143.4%
Vitamin A 2.1% Vitamin C 42.1%
Calcium 31.4% Iron 48%
*Based on a 2000 Calorie diet
Cover with a plate to keep mushrooms submerged.
Let stand until mushrooms are soft (about 45 minutes).
Drain; reserve liquid.
Remove tough center stems with a sharp knife and discard; chop mushrooms.
Combine reserved mushroom liquid, remaining chicken stock, dried mushrooms, and onion in a medium saucepan.
Simmer covered 30 minutes.
Season to taste with salt and pepper.
Stir fresh mushrooms into stock; cook 1 minute.
Serve immediately in soup cups.
Top with dollops of yogurt, if desired.