Double Mushroom Consomme
|Beef broth||31 1⁄2 Ounce|
|Chopped mushrooms||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
Slowly heat 3 (10 1/2-oz.) cans beef broth in a medium saucepan.
In a small saucepan combine 2 cups chopped mushrooms with 1 cup cold water and 1 teaspoon salt.
Bring to a boil, reduce heat, cover and simmer 5 minutes.
Remove from heat and let stand 5 minutes.
Strain, pressing mushrooms firmly with back of a spoon to extract as much juice as possible.
Add strained mushroom juice and 1/4 cup dry sherry to broth.
Saute 1 cup thinly sliced mushrooms in 2 tablespoons butter or margarine 3 minutes, drain.
Just before serving, place some of the sauteed mushroom slices in each soup bowl, then pour hot sherried broth into each
Serving size: Complete recipe
Calories 362 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 16.5 g82.4%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 5267 mg219.5%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.9 g7.7%
Sugars 3.2 g
Protein 16 g32.7%
Vitamin A 15% Vitamin C 6.7%
Calcium 7.5% Iron 13.9%
*Based on a 2000 Calorie diet