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Light Mushroom Soup

Veggie.Lover's picture
Ingredients
  Butter/Margarine 4 Tablespoon
  Mushrooms 1 Pound, sliced for about 5 cups
  Unbleached flour 4 Tablespoon
  Hot water 6 Cup (96 tbs)
  Vegetable bouillon cubes 5
  Heavy cream 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
Directions

Melt butter or margarine over low heat in a 4-quart pot. Add mushrooms and saute for 3 minutes. Sprinkle flour in, a little at a time, stirring constantly. Add hot water gradually, stirring constantly to avoid lumps. Drop in bouillon cubes and simmer uncovered for 10 minutes. Stir occasionally.
Remove from heat. Add heavy cream and lemon juice. If desired, puree all or half of the soup in a blender or food processor.
Just before serving, heat soup without boiling. Ladle into bowls.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
5 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1280 Calories from Fat 868

% Daily Value*

Total Fat 95 g146.6%

Saturated Fat 58.8 g293.8%

Trans Fat 0 g

Cholesterol 293.4 mg97.8%

Sodium 6314.2 mg263.1%

Total Carbohydrates 82 g27.2%

Dietary Fiber 6.7 g26.8%

Sugars 8.3 g

Protein 24 g47.4%

Vitamin A 90.6% Vitamin C 61.8%

Calcium 18% Iron 33.5%

*Based on a 2000 Calorie diet

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Light Mushroom Soup Recipe