Mushroom and Parsley Soup Recipe
Ingredients
| Onion | 1 Small, peeled, finely chopped | |
| Button mushrooms | 225 Gram, chopped (8 Ounce) | |
| Chicken stock | 300 Milliliter (0.5 Pint) | |
| Skimmed milk | 300 Milliliter (0.5 Pint) | |
| Chopped fresh parsley | 3 Tablespoon | |
| Garlic | 1 Clove (5 gm), peeled and crushed | |
| Salt | To Taste | |
| Freshly ground black pepper | To Taste | |
| Dry sherry | 3 Tablespoon | |
| Button mushrooms | 4 , thinly sliced (For Garnish) |
Nutrition Facts
Serving size
Calories 96 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.39 g2%
Trans Fat 0 g
Cholesterol 3.8 mg1.3%
Sodium 328.9 mg13.7%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.7 g6.9%
Sugars 7.6 g
Protein 8 g15%
Vitamin A 19.1% Vitamin C 33.6%
Calcium 12.3% Iron 7.9%
*Based on a 2000 Calorie diet
Directions
2. Blend the soup in the liquidizer until smooth.
3. Put the soup into a saucepan and add salt and pepper to taste and the sherry; heat through.
4. Serve the soup garnished with sliced mushrooms.
Chef
