- Recipes Home
- Interest Groups
Classic Mushroom Soup Recipe
|Garlic||1 Clove (5 gm), quartered|
|White button mushrooms||1 Pound|
|All purpose flour||3 Tablespoon|
|Madeira wine||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 947 Calories from Fat 417
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 26.6 g133.1%
Trans Fat 0 g
Cholesterol 300.4 mg
Sodium 654.8 mg27.3%
Total Carbohydrates 97 g32.3%
Dietary Fiber 6.6 g26.3%
Sugars 36.2 g
Protein 41 g81.1%
Vitamin A 73% Vitamin C 96.2%
Calcium 68.6% Iron 38.8%
*Based on a 2000 Calorie diet
Cover and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and slice them finely.
Sift the flour into the casserole.
Add 1 1/4 cups (300 ml/ 1/2 pint) of water.
Microwave on HIGH for 3 minutes, stirring from time to time, with a hand whisk.
Stir in the mushrooms, salt and pepper.
Cover and micro wave on HIGH for 10 minutes.
When the mushrooms are cooked, remove 2 tablespoons of mushrooms from the casserole and put in a soup tureen.
Add the Madeira, lemon juice and egg yolk to the mushrooms in the tureen and stir well.
Puree the remaining mixture in a food processor.
Put the milk in a bowl and heat on HIGH for 4 minutes.
Add the milk to the mushroom puree and pour the mixture into the soup tureen over the mushrooms.
Stir well, taste and adjust seasoning.
Sprinkle with chopped parsley