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Fresh Mushroom & Parsley Cream Soup Recipe
|Mushrooms||1⁄2 Pound, thinly sliced|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Bouillon Can)|
|Half and half||1⁄2 Cup (8 tbs) (Light Cream)|
|Sour cream||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1637 Calories from Fat 1363
% Daily Value*
Total Fat 154 g236.9%
Saturated Fat 93.8 g468.8%
Trans Fat 0 g
Cholesterol 822.2 mg
Sodium 3278.9 mg136.6%
Total Carbohydrates 33 g11%
Dietary Fiber 3 g12%
Sugars 22 g
Protein 30 g60.5%
Vitamin A 110% Vitamin C 63.1%
Calcium 53.7% Iron 21.3%
*Based on a 2000 Calorie diet
Add parsley and cook, stirring, for a few minutes more.
Add beef broth and half-and-half; simmer for about 3 minutes.
Beat 2 egg yolks with 3/4 cup of the sour cream, stir in some of the hot soup, then return all to pan.
Remove from heat.
Add salt to taste.
Whip heavy cream and stir in the remaining 1/4 cup sour cream.
Heat soup just to boiling point (do not boil) and pour into individual heatproof bowls.
Spoon whipped cream mixture onto soup.
Set under broiler until topping browns.