French Cottage Sprout Soup
|Frozen brussels sprouts||20 Ounce|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth||4 Cup (64 tbs) (4 Chicken Bouillon Cubes Dissolved In 4 Cups Boiling Water)|
|Fresh mushrooms||1⁄2 Pound|
|Light cream||2 Cup (32 tbs)|
Cook Brussels sprouts according to package directions, using 1/2 teaspoon salt to 1 cup water; drain, if necessary.
Meanwhile, heat butter in a large heavy saucepan.
Blend in a mixture of the flour, salt, and pepper; cook until bubbly.
Gradually add the broth, stirring to blend.
Bring to boiling; stir and boil 1 minute.
Remove from heat.
Finely chop mushrooms in an electric blender.
Mix mushrooms into hot sauce; cover and simmer 20 minutes.
In the blender, puree one half of the sprouts with 1 cup cream.
Pour into cooked mushroom sauce.
Repeat with remaining Brussels sprouts and cream.
Heat the soup, stirring occasionally, until of serving temperature.
Garnish with parsley.
Serving size: Complete recipe
Calories 2697 Calories from Fat 2116
% Daily Value*
Total Fat 241 g370.4%
Saturated Fat 150.8 g753.8%
Trans Fat 0 g
Cholesterol 774.8 mg258.3%
Sodium 4653.8 mg193.9%
Total Carbohydrates 100 g33.3%
Dietary Fiber 21.9 g87.7%
Sugars 21.2 g
Protein 45 g89.3%
Vitamin A 178.5% Vitamin C 574.7%
Calcium 49.6% Iron 40.7%
*Based on a 2000 Calorie diet