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Macaroni Mushroom Soup

Ingredients
  Chopped mushrooms 1 Pound (4 Cups)
  Chopped carrots 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salad macaroni 4 Ounce, uncooked (1 Cup)
  Milk 4 Cup (64 tbs)
  Light cream 1 Cup (16 tbs)
  Sherry 1⁄2 Cup (8 tbs)
Directions

Saute vegetables in butter or margarine until tender, but not brown; add water and seasonings.
Bring to a boil.
Gradually add pasta so that water continues to boil, stirring constantly.
Reduce heat; cover tightly and simmer 5 minutes, or until pasta is tender.
Add milk, cream and sherry, if desired; heat to serving temperature.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Healthy
Servings: 
3

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 910 Calories from Fat 586

% Daily Value*

Total Fat 67 g102.3%

Saturated Fat 40.8 g203.9%

Trans Fat 0 g

Cholesterol 199.6 mg66.5%

Sodium 1814.9 mg75.6%

Total Carbohydrates 62 g20.6%

Dietary Fiber 4.9 g19.4%

Sugars 23.1 g

Protein 22 g44.6%

Vitamin A 189.1% Vitamin C 19.9%

Calcium 44.8% Iron 14%

*Based on a 2000 Calorie diet

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Macaroni Mushroom Soup Recipe