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Basic Mushroom Soup Recipe
|Butter||2 Ounce (50 Gram)|
|Spring onions||2 , finely chopped|
|Mushrooms||8 Ounce, sliced|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Flour||15 Milliliter (1 Tablespoon)|
|Single cream||5 Fluid Ounce (150 Milliliter)|
Serving size: Complete recipe
Calories 1094 Calories from Fat 782
% Daily Value*
Total Fat 89 g136.5%
Saturated Fat 53.5 g267.5%
Trans Fat 0 g
Cholesterol 257.9 mg
Sodium 1019.3 mg42.5%
Total Carbohydrates 53 g17.5%
Dietary Fiber 3.5 g13.9%
Sugars 25 g
Protein 31 g61.2%
Vitamin A 59.9% Vitamin C 20.3%
Calcium 52.9% Iron 17%
*Based on a 2000 Calorie diet
Add the spring onions and mushrooms and fry for 3 minutes.
Pour in the stock and milk, bring to the boil and simmer, covered, for 20 minutes.
Rub through a strainer or puree in an electric blender.
Melt the remaining butter in the rinsed-out pan.
Stir in the flour to form a smooth paste.
Gradually stir in the pured soup and bring to the boil.
Season to taste and stir in the cream.