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Lemon-Pepper Mushroom Soup

Microwaverina's picture
Ingredients
  Butter 60 Gram
  Mushrooms 250 Gram, sliced
  Onion 1 , chopped
  Flour 2 Tablespoon
  Lemon pepper seasoning 1 Teaspoon
  Chicken stock 3 Cup (48 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Cream 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
Directions

1. Combine butter, mushrooms and onion in large bowl, cover, cook on HIGH for five minutes. Stir once during cooking.
2. Mix in flour, lemon and pepper, stock, wine and bay leaf, cover, cook on HIGH for ten minutes. Stir once during cooking.
3. Remove bay leaf, puree 2 cups of soup in blender or processor. Return to remaining soup. Stir in cream or use skimmed milk if you prefer, sprinkle with parsley and adjust seasonings to taste.

Recipe Summary

Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Mushroom

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1184 Calories from Fat 541

% Daily Value*

Total Fat 61 g93.8%

Saturated Fat 35.5 g177.3%

Trans Fat 0 g

Cholesterol 154.7 mg51.6%

Sodium 2108.6 mg87.9%

Total Carbohydrates 119 g39.5%

Dietary Fiber 6.9 g27.6%

Sugars 42.7 g

Protein 34 g68.1%

Vitamin A 84.3% Vitamin C 95.3%

Calcium 25.7% Iron 38.4%

*Based on a 2000 Calorie diet

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Lemon-Pepper Mushroom Soup Recipe