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Mushroom-Potato Soup Recipe
|Fresh mushrooms||1⁄2 Pound|
|Onion||1 Small, finely chopped|
|Boiling water||5 Cup (80 tbs)|
|Cubed raw potatoes||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Sour cream||1 Tablespoon (Commercial)|
|Minced parsley||1 Teaspoon|
Serving size: Complete recipe
Calories 1009 Calories from Fat 364
% Daily Value*
Total Fat 42 g63.9%
Saturated Fat 25.2 g126.2%
Trans Fat 0 g
Cholesterol 104.6 mg
Sodium 3153 mg131.4%
Total Carbohydrates 148 g49.2%
Dietary Fiber 17.4 g69.5%
Sugars 15.1 g
Protein 25 g49%
Vitamin A 83.7% Vitamin C 272.2%
Calcium 22.5% Iron 55.5%
*Based on a 2000 Calorie diet
Slice the mushroom caps.
Heat the butter in a heavy pan (at least 4-quart size).
Add the chopped and sliced mushrooms and the onion; saute, stirring, until mushrooms are lightly browned.
Stir in flour and continue cooking until flour has browned lightly.
Gradually stir in water until blended.
Add potatoes, salt, pepper, Worcestershire, parsley, and lemon juice.
Cover pan and cook over medium low heat, stirring occasionally, until potatoes are tender, about 30 minutes.