Mushroom Soup Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Garlic clove1 Large
 Melted butter2 Ounce
 Olive oil2 Ounce
 Onion1
 Fresh mushrooms1 Pound, sliced
 Chicken stock3 Cup (48 tbs)
 Tomato paste2 Tablespoon
 White port2 Ounce
 Egg yolks3
 Parmesan cheese2 Ounce, grated
 Parsley1⁄2 Cup (8 tbs), minced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1775 Calories from Fat 1237

% Daily Value*

Total Fat 140 g215.4%

Saturated Fat 53.2 g266%

Trans Fat 0 g

Cholesterol 737.3 mg

Sodium 2441.1 mg101.7%

Total Carbohydrates 67 g22.3%

Dietary Fiber 9.2 g36.8%

Sugars 29.8 g

Protein 64 g128.1%

Vitamin A 106% Vitamin C 114.5%

Calcium 87.3% Iron 50.6%

*Based on a 2000 Calorie diet

Directions

Saute' garlic and onion in butter and oil.
Add mushrooms.
Cover and cook on medium heat until mushrooms are about 1/3 of their original size.
Add chicken stock, tomato paste and wine.
Salt and pepper to taste.
Simmer for 10 minutes.
Mix in 3 beaten egg yolks, Parmesan cheese and parsley.
Simmer for 5 min.
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