Mushroom and Parsley Soup
|Onion||1 Small, peeled, finely chopped|
|Button mushrooms||225 Gram, chopped (8 Ounce)|
|Chicken stock||300 Milliliter (0.5 Pint)|
|Skimmed milk||300 Milliliter (0.5 Pint)|
|Chopped fresh parsley||3 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Freshly ground black pepper||To Taste|
|Dry sherry||3 Tablespoon|
|Button mushrooms||4 , thinly sliced (For Garnish)|
1. Put the chopped onion, mushrooms, chicken stock, milk, parsley and garlic into a pan. Bring to the boil and simmer for 10 minutes.
2. Blend the soup in the liquidizer until smooth.
3. Put the soup into a saucepan and add salt and pepper to taste and the sherry; heat through.
4. Serve the soup garnished with sliced mushrooms.
Calories 96 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.39 g2%
Trans Fat 0 g
Cholesterol 3.8 mg1.3%
Sodium 328.9 mg13.7%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.7 g6.9%
Sugars 7.6 g
Protein 8 g15%
Vitamin A 19.1% Vitamin C 33.6%
Calcium 12.3% Iron 7.9%
*Based on a 2000 Calorie diet