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Mushroom Soup (Prodigy)

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Submitted by katiec

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
2 2
MEDIUM MEDIUM ONIONS
finely minced
1 ¾ 793.8
POUNDS G MUSHROOMS
sliced
1 237
CUP ML SHERRY
dry or madeira *
2 3E+1
TABLESPOONS ML THYME
fresh, chopped, or 1 ts dried thyme *
1 5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground, to taste *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
4 946
CUPS ML MILK
1 237

Directions

MELT BUTTER IN A 2-QUART POT over medium heat on the stove.

Add the onions and cook covered, stirring occasionally, for 10 minutes or until onions are soft.

Add the mushrooms, replace the cover and continue to cook another 10 minutes.

Add the sherry, thyme, salt and pepper.

Sprinkle the onion/mushroom mixture with flour and cook, stirring, about a minute.

Add the milk and cream, cover and simmer 10 minutes more.

Do not let the soup come to a rolling boil or the milk will curdle.

Serve the piping hot soup immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 577g (20.4 oz)
Amount per Serving
Calories 507 69% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 24g 120%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 726mg 30%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 33g
Vitamin A 34% Vitamin C 15%
Calcium 35% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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