Homemade Cream of Mushroom Soup
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Homemade Cream of Mushroom Soup
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From Eating Well magazine.
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Ingredients
- 2 tablespoons olive oil
- 2 leeks chopped and then rinsed (or I think an equivalent amount of onion would work)
- 1 1/2 pounds mushrooms sliced
- 1 cup dry sherry (you could experiment with other wines as well)
- 1/4 cup whole-wheat flour
- 2 cups milk
- 1/2 cup Parmesan Cheese grated
- 1/2 cup sour cream
- 1/3 cup parsley flat-leaf, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Instructions
- Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.
- Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.
- Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.
- Sprinkle the vegetables with the flour and stir to coat.
- Add milk; bring to a simmer and cook for 1 minute while stirring.
- Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Homemade Cream of Mushroom Soup Amount Per Serving Calories 387 Calories from Fat 189 % Daily Value* Fat 21g32%Saturated Fat 9g56%Cholesterol 38mg13%Sodium 581mg25%Potassium 909mg26%Carbohydrates 26g9%Fiber 3g13%Sugar 13g14%Protein 16g32% Vitamin A 1650IU33%Vitamin C 15.8mg19%Calcium 357mg36%Iron 2.6mg14% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 387
- Calories from Fat 189
- % Daily Value*
- Fat 21g
- 32%
- Saturated Fat 9g
- 56%
- Cholesterol 38mg
- 13%
- Sodium 581mg
- 25%
- Potassium 909mg
- 26%
- Carbohydrates 26g
- 9%
- Fiber 3g
- 13%
- Sugar 13g
- 14%
- Protein 16g
- 32%
- Vitamin A 1650IU
- 33%
- Vitamin C 15.8mg
- 19%
- Calcium 357mg
- 36%
- Iron 2.6mg
- 14%
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