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Mushroom soup
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June
By June

Mushroom soup

Updated at: Tue, 16 Jan 2024 16:30:28 GMT

Nutrition balance score

Great
Glycemic Index
33
Low
Glycemic Load
4
Low

Nutrition per serving

Calories111.1 kcal (6%)
Total Fat5 g (7%)
Carbs12.4 g (5%)
Sugars3.2 g (4%)
Protein5.5 g (11%)
Sodium510.8 mg (26%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Melt 3 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and onion, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
Step 2
Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
Step 3
Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
Step 4
Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

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