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Cream of Mushroom Soup

chef.jackson's picture
Ingredients
  Mushrooms 5 Cup (80 tbs), sliced
  Onion 1⁄4 Medium, sliced
  Butter 1 1⁄2 Tablespoon
  Plain flour 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Tomato paste 2 Teaspoon
  Lemon juice 2 Teaspoon
  Milk 4 Cup (64 tbs)
Directions

MAKING
1) In a saucepan, saute the mushrooms and onions in butter for about 2 minutes until tender.
2) Stir in the flour, salt, thyme and pepper, cook for about 2 minutes.
3) Blend in the tomato paste, lemon juice and 1 cup milk.
4) In a blender, process the mixture until pureed.
5) Return the mixture into the saucepan and stir in rest of the milk.
6) Bring to a boil and simmer over a low heat for a few minutes.

SERVING
7) Serve the Cream of Mushroom Soup hot with sippets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 147 Calories from Fat 74

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 4.8 g23.9%

Trans Fat 0 g

Cholesterol 23.1 mg7.7%

Sodium 230 mg9.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.1 g4.5%

Sugars 9.9 g

Protein 8 g15.3%

Vitamin A 5.9% Vitamin C 6.9%

Calcium 17.8% Iron 3.3%

*Based on a 2000 Calorie diet

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Cream Of Mushroom Soup Recipe