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Mushroom Lemon Soup Recipe
|Onions||2 , quartered|
|Shiitake mushrooms||1 Pound|
|Olive oil||3 Tablespoon|
|Chicken broth||6 Cup (96 tbs)|
|Freshly ground black pepper||To Taste|
|Lemons||4 , 3 halved and 1 sliced thin|
Serving size: Complete recipe
Calories 874 Calories from Fat 415
% Daily Value*
Total Fat 47 g72.3%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4044.1 mg168.5%
Total Carbohydrates 123 g40.9%
Dietary Fiber 25.4 g101.4%
Sugars 34.4 g
Protein 19 g38.7%
Vitamin A 1.6% Vitamin C 334.1%
Calcium 22.3% Iron 26.3%
*Based on a 2000 Calorie diet
Clean the mushrooms by gently dusting with a mushroom brush, then finely chop in a food processor.
In a medium saucepan, heat the olive oil.
Cook the onions in the saucepan until transparent.
Then add the mushrooms and cook for 4 minutes.
Add the chicken broth, salt, and pepper, and simmer for 30 minutes.
Ladle the soup into bowls and squeeze the juice from 1/2 lemon into each bowl.
Garnish each bowl with a lemon slice.