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Mushroom Soup

Microwaverina's picture
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Butter 2 Tablespoon
  Shallots 4 , finely chopped
  Mushrooms 750 Gram, sliced
  Chicken stock 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Cream 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  Salt To Taste
  Pepper To Taste
Directions

Place butter, shallots and mushrooms in a deep casserole dish.
Cover and cook for 3 minutes on HIGH.
Stir in chicken stock and milk.
Cook a further 5 minutes on HIGH.
Blend flour with a little water until smooth.
Stir into soup.
Cook for 2 minutes on HIGH.
In a bowl, beat cream and egg yolks together.
Whisk quickly into hot soup.
Reheat for 3-5 minutes on MEDIUM HIGH.
Season to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Party
Servings: 
6

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 185 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4.4 g22%

Trans Fat 0 g

Cholesterol 78.3 mg26.1%

Sodium 173.2 mg7.2%

Total Carbohydrates 22 g7.5%

Dietary Fiber 1.3 g5.3%

Sugars 9.3 g

Protein 8 g16.1%

Vitamin A 9.2% Vitamin C 6.7%

Calcium 8.9% Iron 6.5%

*Based on a 2000 Calorie diet

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Mushroom Soup Recipe