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Mushroom Soup Paprika Recipe
|Finely chopped parsley||2 Tablespoon|
|Beef broth||4 Cup (64 tbs) (Canned / Freshly Made / Made With Beef Stock Concentrate)|
|Commercial sour cream||1⁄2 Pint (1 Cup)|
Serving size: Complete recipe
Calories 815 Calories from Fat 593
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 38.1 g190.4%
Trans Fat 0 g
Cholesterol 342.1 mg
Sodium 3360.1 mg140%
Total Carbohydrates 33 g11%
Dietary Fiber 5.5 g22.1%
Sugars 13 g
Protein 29 g57.2%
Vitamin A 142.8% Vitamin C 84%
Calcium 40.4% Iron 40.7%
*Based on a 2000 Calorie diet
Saute in butter along with paprika for 5 minutes, or until golden brown.
Sprinkle mushrooms with flour and parsley.
Gradually stir in beef broth and simmer slowly 30 minutes.
Beat egg yolk slightly; blend with sour cream, and pour into a soup tureen.
Gradually stir the hot soup into the tureen.
Ladle into soup bowls.