Mushroom Velvet Soup
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Medium, chopped|
|Parsley||1⁄3 Cup (5.33 tbs), chopped|
|All purpose flour||1 Tablespoon|
|Canned regular strength beef broth||14 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄2 Pint (1 Cup)|
In a wide frying pan over medium-high heat, cook mushrooms, onion, and parsley in butter until mushrooms are soft and pan juices have evaporated (about 5 minutes).
Stir in flour and cook for 1 minute to brown lightly.
Slowly stir in broth; bring to a boil, stirring.
In a blender or food processor, puree soup with sour cream, a portion at a time, until smooth.
Reheat without boiling.
Serving size: Complete recipe
Calories 1116 Calories from Fat 863
% Daily Value*
Total Fat 98 g151.1%
Saturated Fat 59.1 g295.6%
Trans Fat 0 g
Cholesterol 253.8 mg84.6%
Sodium 1569.6 mg65.4%
Total Carbohydrates 48 g16%
Dietary Fiber 6.8 g27.3%
Sugars 21.1 g
Protein 22 g43.2%
Vitamin A 91.4% Vitamin C 81.3%
Calcium 38.7% Iron 25.7%
*Based on a 2000 Calorie diet