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Vermouth Cream of Mushroom Soup

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Submitted by chattykat123100

Vermouth Cream of Mushroom Soup recipe

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
4 6E+1
TABLESPOONS ML OLIVE OIL
2 2
SMALL SMALL ONIONS
diced
2 907.2
POUNDS G MUSHROOMS
sliced
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
quick mixing
1
X SALT AND BLACK PEPPER
to taste *
1 237
CUP ML BEEF STOCK
prefer veal stock if possible
2 473
½ 118
CUP ML VERMOUTH
dry *
12 12
DASH DASH AROMATIC BITTERS *

Directions

Melt butter with oil in large pot over medium heat.

Add onions and mushrooms.

Cook, stirring occasionally, until tender, 10 minutes.

Sprinkle flour, salt and pepper over onions and mushrooms; stir well.

Cook 1 minute.

Slowly add stock, stirring until smooth.

Add half-and-half, vermouth and bitters.

Reduce to low heat; simmer gently 10 minutes.

Adjust seasoning and serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 450 78% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 183mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 25g
Vitamin A 16% Vitamin C 14%
Calcium 15% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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