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Fresh Mushroom Bisque

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YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

3 45
TABLESPOONS ML BUTTER
1 453.6
POUND G MUSHROOMS
sliced
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
4 946
1 1
EACH EACH EGG YOLKS
beaten to blend *
2 3E+1
TABLESPOONS ML LEMON JUICE

Directions

Melt butter in heavy large saucepan over medium heat.

Add mushrooms and sauté until soft, about 4 minutes.

Add flour and stir for 2 minutes.

Slowly mix in Half and Half. Simmer until thickened, stirring frequently, about 4 minutes.

Combine yolk and lemon juice in small bowl.

Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil.

Season generously with salt and pepper.

Serves 4.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 437 76% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 166mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 23g
Vitamin A 22% Vitamin C 13%
Calcium 26% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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