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Mushroom Scallion Soup

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Submitted by rivergirl

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¼ 59
CUP ML BUTTER
3 3
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML WHITE PEPPER
2 ½ 591
CUPS ML CHICKEN BROTH
8 8
WHOLE WHOLE MUSHROOMS *
5 144.5
OUNCES ML/G CREAM
2 3E+1
TABLESPOONS ML WHIPPED CREAM
1 1
DASH DASH CAYENNE PEPPER *

Directions

Melt Butter.

Add onions, salt and pepper. Sauté 10 minutes, add stock and bring to a boil.

Cover and simmer for 10 minutes. Add half the mushrooms and let soak for 1 minute.

Purée in blender/food processor until smooth.

Add 15% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender.

Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color.

Use a warmed bowl (of course).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 232 81% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 608mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 1%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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