Chicken Mushroom Soup
|Fresh mushrooms||1⁄2 Pound, sliced|
|Butter||1⁄4 Cup (4 tbs) (4 tablespoon)|
|Chicken stock||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
Saute mushrooms in butter for 5 minutes.
Set aside 6 slices for garnish.
Put chicken stock in the blender, add sauteed mushrooms, and blend until mushrooms are coarsely chopped, less than 1 minute.
Add egg yolks and blend 1 or 2 seconds.
Turn into a saucepan, add cream and heat slowly, stirring constantly, until slightly thickened.
Season with salt, pepper, and sherry.
Garnish with the mushrooms.
Serving size: Complete recipe
Calories 1524 Calories from Fat 1219
% Daily Value*
Total Fat 138 g212.8%
Saturated Fat 81.2 g406.2%
Trans Fat 0 g
Cholesterol 957 mg319%
Sodium 1684.3 mg70.2%
Total Carbohydrates 42 g13.9%
Dietary Fiber 2.3 g9.1%
Sugars 11.9 g
Protein 32 g63.9%
Vitamin A 90% Vitamin C 11.9%
Calcium 25.9% Iron 19.2%
*Based on a 2000 Calorie diet