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Garlic Soup with Shiitake Mushrooms

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Submitted by Chube

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

¼ 113.4
POUND G GARLIC
1 1
EACH EACH ONIONS
chopped
8 231.2
OUNCES ML/G MUSHROOMS
white, sliced
4 4
EACH EACH SHALLOTS
chopped *
2 2
QUARTS QUARTS HEAVY WHIPPING CREAM *
1 237
CUP ML BRANDY *
4 4
SPRIGS SPRIGS THYME *
1 0.9
QUART L WATER *
6 173.4
OUNCES ML/G BUTTER
1 453.6
POUND G MUSHROOMS, SHIITAKE
thinly sliced, reserve stems

Directions

Melt butter in a heavy saucepan.

Add the onions, shallots, garlic, Shiitake stems, white mushrooms, and sauté for about one hour.

Add the brandy and let boil for 30 seconds then add ½ the water and bring to a simmer.

Add the heavy cream slowly, stirring it in.

The total temperature should not be reduced much.

Simmer for about 20 minutes, adjust consistency.

Strain, season, and add Shiitake mushrooms.

Season again and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 426 73% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 254mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 14%
Sugars g
Protein 9g
Vitamin A 23% Vitamin C 20%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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