Macaroni Mushroom Soup
|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|
|Salad macaroni||4 Ounce, uncooked (1 Cup)|
|Milk||4 Cup (64 tbs)|
|Light cream||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
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.
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