Mushroom Soup With Parmesan Recipe


Main Ingredient


 Butter/Margarine1 Ounce (30 Gram)
 Olive oil1 Tablespoon
 Onion1 , finely chopped
 Garlic1 Clove (5 gm), crushed
 Mushrooms1 Pound, thinly sliced (500 Gram)
 Tomato paste3 Tablespoon
 Vegetable stock25 Fluid Ounce (3 Cup, 750 Milliliter)
 Sweet vermouth2 Tablespoon
 Seasonings To Taste
 Egg yolks4
 Grated parmesan cheese3 Tablespoon
 Chopped fresh parsley2 Tablespoon
 Crusty bread slice6 , toasted and buttered

Nutrition Facts

Serving size: Complete recipe

Calories 2118 Calories from Fat 1117

% Daily Value*

Total Fat 120 g184.2%

Saturated Fat 49.5 g247.7%

Trans Fat 0 g

Cholesterol 840.9 mg

Sodium 3917.8 mg163.2%

Total Carbohydrates 183 g61%

Dietary Fiber 20.5 g82%

Sugars 26.6 g

Protein 71 g142.3%

Vitamin A 112.5% Vitamin C 118.4%

Calcium 69.8% Iron 80.2%

*Based on a 2000 Calorie diet


Heat butter and oil together in a large saucepan.
Saute onion and garlic until onion is tender.
Add mushrooms.
Cook for 5 minutes.
Stir in tomato paste.
Cook, stirring, 1 minute.
Blend in stock, vermouth and seasonings.
Simmer for 10 minutes.
Beat together egg yolks, cheese and parsley.
Whisk into simmering soup.