Classic Cream Of Mushroom Soup
|Sliced mushrooms||5 Cup (80 tbs)|
|Onion||1⁄4 Medium, sliced|
|Tomato paste||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Milk/Half and half (half milk, half cream)||4 Cup (64 tbs)|
Saute mushrooms and onion in butter or margarine until vegetables are just tender.
Blend in flour, salt, thyme, and pepper; when bubbling, stir and cook about 1 minute.
Then blend in tomato paste, lemon juice, and 1 cup of the milk or half-and-half.
Pour mixture, a portion at a time, into blender container and add the remaining 3 cups milk or half-and-half.
Whirl until smooth.
If you want an exceptionally smooth soup, force liquid through a fine wire strainer into a pan.
Serving size: Complete recipe
Calories 955 Calories from Fat 588
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 40 g200.2%
Trans Fat 0 g
Cholesterol 187.2 mg62.4%
Sodium 1350.7 mg56.3%
Total Carbohydrates 68 g22.6%
Dietary Fiber 2.1 g8.4%
Sugars 51.4 g
Protein 32 g64.5%
Vitamin A 46.4% Vitamin C 28.2%
Calcium 106.2% Iron 10.2%
*Based on a 2000 Calorie diet