Mushroom Soup Peasant Style
|Olive oil||4 Tablespoon (Progresso Brand)|
|Mushrooms||12 Ounce, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Beef broth||3 1⁄2 Cup (56 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can, Progresso Brand)|
|Tuscan peppers||2 , finely chopped (Progresso Brand)|
|Marjoram leaves||1 Teaspoon, crushed|
|Oregano leaves||1 Teaspoon, crushed|
|Eggs||2 , lightly beaten|
|Grated parmesan||1⁄2 Cup (8 tbs) (Progresso Brand)|
In a large saucepot heat olive oil until hot.
Add mushrooms and garlic.
Saute for 3 minutes.
Stir in beef broth, tomatoes, Tuscan peppers, marjoram and oregano.
Bring to a boil.
Reduce heat and simmer, covered, for 20 minutes.
Remove from heat.
Combine eggs and Parmesan cheese.
Using a wire whisk, quickly stir into soup.
Serving size: Complete recipe
Calories 1407 Calories from Fat 826
% Daily Value*
Total Fat 94 g144%
Saturated Fat 23.7 g118.7%
Trans Fat 0 g
Cholesterol 477.8 mg159.3%
Sodium 4912 mg204.7%
Total Carbohydrates 90 g30.1%
Dietary Fiber 23.9 g95.5%
Sugars 14.4 g
Protein 73 g146.2%
Vitamin A 153% Vitamin C 544.5%
Calcium 112.9% Iron 97%
*Based on a 2000 Calorie diet