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Clam And Mushroom Soup

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Ingredients
  Leeks 2 Medium, thinly sliced (White And Some Green)
  Garlic 1 Clove (5 gm), minced
  Minced fresh tarragon 2 Teaspoon
  Butter/Rendered chicken fat 2 Tablespoon, rendered
  Unbleached flour 1 Tablespoon
  Canned minced clams 15 Ounce (Two 7 1/2 Ounce Cans)
  Dry vermouth 1⁄2 Cup (8 tbs)
  Mushroom concentrate 1⁄3 Cup (5.33 tbs)
  Mushrooms 3⁄4 Pound, sliced
  White pepper To Taste
  Sour cream 1⁄3 Cup (5.33 tbs) (Or To Taste)
  Minced parsley/Chives / combination of both 1 Tablespoon
  Sour cream 6 Tablespoon
  Croutons 1⁄2 Cup (8 tbs) (Garlic Or Cheese)
Directions

Cook leeks, garlic and tarragon in butter, covered, until leeks are soft.
Sprinkle with flour; cook, stirring, 3 minutes.
Drain clam liquor into a 2-cup measure, adding water to measure 2 cups.
Gradually stir into leek mixture with vermouth and mushroom concentrate.
Add mushrooms, salt and pepper.
Cover, bring to gentle boil, lower heat and simmer 10 minutes or until mushrooms are tender.
Add sour cream and reserved clams.
Reheat and adjust seasonings.
Sprinkle with parsley and garnish with dollops of sour cream.
Pass the croutons.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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4.29
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1819 Calories from Fat 621

% Daily Value*

Total Fat 71 g108.7%

Saturated Fat 36.3 g181.3%

Trans Fat 0 g

Cholesterol 436.1 mg145.4%

Sodium 874.7 mg36.4%

Total Carbohydrates 153 g50.9%

Dietary Fiber 17 g68.1%

Sugars 36.2 g

Protein 140 g280.4%

Vitamin A 305.9% Vitamin C 330.3%

Calcium 109.5% Iron 773.4%

*Based on a 2000 Calorie diet

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Clam And Mushroom Soup Recipe