Mushroom Soup Supreme Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Mushrooms1⁄2 Pound
 Butter/Margarine2 Tablespoon
 Lemon juice2 Teaspoon
 All purpose flour1 Tablespoon
 Salt1⁄2 Teaspoon
 Water4 Cup (64 tbs)
 Chicken broth2 Teaspoon
 Envelope of instant chicken broth/Chicken broth2
 Egg yolks2
 Sherry1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 515 Calories from Fat 313

% Daily Value*

Total Fat 35 g54.5%

Saturated Fat 19 g94.8%

Trans Fat 0 g

Cholesterol 440.8 mg

Sodium 12336.2 mg514%

Total Carbohydrates 33 g10.9%

Dietary Fiber 2.7 g10.9%

Sugars 4.3 g

Protein 21 g41%

Vitamin A 23.7% Vitamin C 16.4%

Calcium 14.6% Iron 19.7%

*Based on a 2000 Calorie diet

Directions

1. Wash mushrooms; trim ends off stems, then cut through caps and stems to make tissue-thin slices.
2. Saute, stirring often, in butter or margarine in a medium-size saucepan for 2 minutes. Sprinkle with lemon juice; toss lightly to mix.
3. Blend in flour and salt; stir in water and instant chicken broth. Cook, stirring constantly, until mixture bubbles 3 minutes.
4. Beat egg yolks well with sherry in a small bowl; blend in about a half cup of the hot mushroom mixture, then stir back into remaining mixture in saucepan. Heat, stirring constantly, 1 minute longer.
5. Ladle soup into heated cups or bowls.
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