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Mushroom Soup With Parmesan

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Ingredients
  Butter/Margarine 1 Ounce (30 Gram)
  Olive oil 1 Tablespoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 1 Pound, thinly sliced (500 Gram)
  Tomato paste 3 Tablespoon
  Vegetable stock 25 Fluid Ounce (3 Cup, 750 Milliliter)
  Sweet vermouth 2 Tablespoon
  Seasonings To Taste
  Egg yolks 4
  Grated parmesan cheese 3 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Crusty bread slice 6 , toasted and buttered
Directions

Heat butter and oil together in a large saucepan.
Saute onion and garlic until onion is tender.
Add mushrooms.
Cook for 5 minutes.
Stir in tomato paste.
Cook, stirring, 1 minute.
Blend in stock, vermouth and seasonings.
Simmer for 10 minutes.
Beat together egg yolks, cheese and parsley.
Whisk into simmering soup.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese

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4.206665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2118 Calories from Fat 1117

% Daily Value*

Total Fat 120 g184.2%

Saturated Fat 49.5 g247.7%

Trans Fat 0 g

Cholesterol 840.9 mg280.3%

Sodium 3917.8 mg163.2%

Total Carbohydrates 183 g61%

Dietary Fiber 20.5 g82%

Sugars 26.6 g

Protein 71 g142.3%

Vitamin A 112.5% Vitamin C 118.4%

Calcium 69.8% Iron 80.2%

*Based on a 2000 Calorie diet

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Mushroom Soup With Parmesan Recipe