Hearty Mushroom Soup Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Butter1 1⁄2 Ounce (3 Tablespoon / 40 Gram)
 Onion1 Small, chopped
 Garlic1 Clove (5 gm)
 Mushrooms1 1⁄2 Pound, peeled / wiped and sliced (10 Cups / 750 Gram)
 Boiling chicken stock1 Pint (2 1/2 Cups / 575 Milliliter, Broth)
 Tomatoes4 Ounce, peeled and chopped (1/2 Cup / 100 Gram)
 Freshly ground black pepper To Taste
 Nutmeg1 Pinch
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 710 Calories from Fat 380

% Daily Value*

Total Fat 43 g66.5%

Saturated Fat 23.9 g119.7%

Trans Fat 0 g

Cholesterol 105.8 mg

Sodium 1124.6 mg46.9%

Total Carbohydrates 58 g19.3%

Dietary Fiber 10.8 g43.1%

Sugars 27.3 g

Protein 36 g72.6%

Vitamin A 40.6% Vitamin C 67.6%

Calcium 10% Iron 29.9%

*Based on a 2000 Calorie diet


Put the butter in a large pot and cook for 1 minute. Add the onion and garlic, whole, cover with vented cling film (plastic wrap) and cook for 1 minute.
Stir in the mushrooms, add a few spoonfuls of the chicken stock (broth), cover and cook for 4 minutes, stirring once.
Remove the garlic, add the tomatoes and pour on the rest of the chicken stock (broth). Cover and cook for 4 minutes.
Season to taste, add the nutmeg and serve.