Mushroom Soup Supreme Recipe
Ingredients
| Mushrooms | 1⁄2 Pound | |
| Butter/Margarine | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Water | 4 Cup (64 tbs) | |
| Chicken broth | 2 Teaspoon | |
| Envelope of instant chicken broth/Chicken broth | 2 | |
| Egg yolk | 2 | |
| Egg yolks | 2 | |
| Sherry | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 517 Calories from Fat 365
% Daily Value*
Total Fat 41 g63.3%
Saturated Fat 21.3 g106.3%
Trans Fat 0 g
Cholesterol 804.9 mg268.3%
Sodium 1070.4 mg44.6%
Total Carbohydrates 23 g7.6%
Dietary Fiber 2.7 g10.9%
Sugars 4.4 g
Protein 18 g36.8%
Vitamin A 32.3% Vitamin C 15.6%
Calcium 9.5% Iron 19.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
