Mushroom And Potato Soup Recipe

Summary

MethodMain Ingredient

Ingredients

 Beef stock1 1⁄2 Quart
 Carrots2 , sliced
 Mushrooms1 Pound, sliced
 Onion1 Large, thinly sliced
 Potatoes4 , peeled and sliced
 Butter4 Tablespoon
 Flour3 Tablespoon
 Caraway seed1 Teaspoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1687 Calories from Fat 473

% Daily Value*

Total Fat 54 g83.1%

Saturated Fat 32 g160%

Trans Fat 0 g

Cholesterol 129 mg

Sodium 3381.5 mg140.9%

Total Carbohydrates 257 g85.7%

Dietary Fiber 34 g136%

Sugars 40.6 g

Protein 69 g137.7%

Vitamin A 438.4% Vitamin C 330.8%

Calcium 39.1% Iron 90.4%

*Based on a 2000 Calorie diet

Directions

Combine stock, vegetables, salt and pepper in a saucepan.
Bring to a boil over medium heat.
Reduce heat and simmer, partially covered, until vegetables are tender, about 30 minutes.
Melt butter in saucepan; whisk in flour until absorbed.
Stir in 1/2 cup o
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